PUMPKIN DREAM CAKE.
Indulge your taste buds in the delightful flavors of fall with our irresistible Pumpkin Sheet Cake topped with a simple cream icing. This delectable dessert is a perfect way to embrace the cozy season, combining the warm, spiced notes of pumpkin with the rich sweetness of a creamy icing. Whether you’re hosting a gathering, celebrating a special occasion, or simply craving a comforting treat, this Pumpkin Sheet Cake is sure to be a crowd-pleaser. In this guide, we’ll walk you through the easy steps to create this mouthwatering dessert, complete with a detailed table for time durations and some common questions answered.
PUMPKIN DREAM CAKE.
Ingredients: PUMPKIN DREAM CAKE
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Simple Cream Icing:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add the melted butter, pumpkin puree, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until well combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- While the cake is cooling, prepare the simple cream icing. In a bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
- Once the cake is completely cooled, spread the cream icing evenly over the top.
Time Duration Table:
Step | Time Duration |
---|---|
Preparing Ingredients | 15 minutes |
Mixing Batter | 10 minutes |
Baking | 25-30 minutes |
Cooling | 1 hour |
Icing Preparation | 10 minutes |
Icing the Cake | 15 minutes |
Total | Approximately 2 hours |
Common Questions:
- Can I use fresh pumpkin instead of canned?
- Yes, you can. Make sure to cook and puree the fresh pumpkin until smooth before using.
- How should I store the Pumpkin Sheet Cake?
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Can I make the icing ahead of time?
- Yes, you can prepare the icing and refrigerate it. Allow it to come to room temperature before spreading it on the cake.
- Can I freeze the Pumpkin Sheet Cake?
- Yes, you can freeze the unfrosted cake for up to 3 months. Thaw it in the refrigerator overnight before adding the icing.
Now, enjoy your Pumpkin Sheet Cake with a Simple Cream Icing and savor the delicious flavors of autumn!