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Pumpkin Sheet Cake Photo

Pumpkin Sheet Cake Recipe

Rachael Dart
Pumpkin Sheet Cake is a unique cake with distinct flavors. Pumpkin and lavender make this cake extra special.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Frosting
Servings 18 1 slice
Calories 373 kcal

Ingredients
  

  • 1 15 ounce can Pumpkin
  • 1/2 cup Unsalted Butter Melted
  • 1/2 cup Canola Oil
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Granulated Sugar
  • 4 large Egg
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 2 cups Confectioners Sugar
  • 1/2 tablespoon Lavender Flower Buds
  • 1/2 cup Unsalted Butter At room temperature
  • 1/2 cup Sour Cream

Instructions
 

  • Preheat oven to 350°F. Grease a 15” x 10” x 1” jelly roll pan with butter; set aside.
  • In the bowl of an electric mixer, fitted with the whisk attachment, beat together the pumpkin, butter, oil, vanilla, and sugar. Add in the eggs and mix to combine. Add in the dry ingredients, and beat until just combined.
  • Pour the batter into the prepared pan, and spread evenly.
  • Bake for 20-30 minutes, until a toothpick inserted into the center comes out clean. Allow to fully cool.
  • In a food processor, process together the sugar and lavender, until the lavender is ground, and the sugar is fragrant.
  • Add the lavender sugar, and the rest of the ingredients to the bowl on an electric mixer fitted with the paddle attachment. Beat for 5-8 minutes until light and fluffy.
  • Spread the frosting over the cooled cake, slice, and enjoy!

Nutrition

Calories: 373kcalCarbohydrates: 35gProtein: 3gFat: 19gSaturated Fat: 8gSodium: 162mgFiber: 1gSugar: 36g
Keyword Baked, Baking, Cakes, Desserts, Frosting, Party Food, Pumpkin
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