Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting
256kcal
Ingredients
Pumpkin Cake
- ½ cup one stick melted butter
- ½ cup plain greek yogurt
- 4 large eggs
- 1 cup packed light or dark brown sugar
- ½ cup granulated sugar
- 1 15-ounce can pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- 1 tablespoon of pumpkin pie spice
- 1 recipe brown butter cream cheese frosting
Method
Pumpkin Sheet Cake
- Preheat oven to 350 degrees F
- Grease a 9 x 13 baking dish.
- Place melted butter, yogurt, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract in a mixing bowl.
- Blend until smooth. Scraping the sides and bottom of the bowl.
- Sift flour, baking powder, baking soda, salt, and pumpkin pie spice into the mixing bowl.
- Blend with the wet ingredients until just combined., scraping the sides and bottom of the bowl.
- Pour mixture into the greased 9 x 13 baking dish and bake for 30-35 minutes. Checking for overdoneness after 20 minutes.
- If the cake is getting too brown, cover with a piece of foil.
- When a toothpick comes out clean the cake is done.
- Do not frost until the cake is completely cool.
Nutrition
Calories256kcalCarbohydrates41gProtein3gFat10gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat2gTrans Fat0.2gCholesterol38mgSodium277mgPotassium53mgFiber0.4gSugar31gVitamin A166IUVitamin C0.1mgCalcium43mgIron1mg