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Pumpkin sheet cake
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5 from 3 votes

8x8 Pumpkin Sheet Cake with Vanilla Frosting

This pumpkin sheet cake is perfect for small gatherings. Since this year many holidays might need to be celebrated through video conference, this 8x8 inch pumpkin cake would be the best choice of dessert! It is rich, moist, and has so much pumpkin flavor.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: easy pumpkin cake, pumpkin cake, pumpkin sheet cake, thanksgiving, thanksgiving dessert
Servings: 16 servings
Calories: 132kcal

Ingredients

Instructions

  • First, start by preheating the oven to 350F and line an 8x8 baking sheet with parchment paper then set aside.
  • In a medium bowl or a stand mixer bowl, add in the melted butter, the eggs, the brown sugar, the granulated sugar, the pumpkin puree and the vanilla extract and mix on medium speed or whisk until combined. Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and mix again until the batter is thick and you don't see any more flour.
  • Pour the muffin cake batter into the prepared 8x8 baking pan and bake for 25 minutes or until you insert a toothpick in the center of the cake and it comes out clean. If the top of your cake is getting too dark loosely cover the cake pan with aluminum foil.
  • When the cake is done baking, pull it out of the oven and let it cool in the baking pan for 30-60 minutes or until completely cool. Now you can either spread your vanilla frosting on top while it's still in the pan or pull it out and put it on a serving plate and frost it. Decorate the cake with some star anise, cinnamon, and even flowers. Cut and serve!

Notes

The calories mentioned above are for the cake without any frosting. 

Nutrition

Calories: 132kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 221mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2355IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg