Pumpkin Sheet Cake
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Well Plated · by Erin Clarke★ 4.9 (27)

Pumpkin Sheet Cake

NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 9%
CARBS 39G59% OF CAL
2G FIBER8G OTHER29G TOTAL SUGAR
FAT 10G36% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist pumpkin sheet cake with cream cheese frosting and warm spice. Made in one bowl and uses greek yogurt for moisture and health.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 20
  • 1/2 cup canola oil (or melted cooled coconut oil)
  • 1/2 cup nonfat plain Greek yogurt
  • 2/3 cup brown sugar (light or dark)
  • 1/4 cup honey (plus 2 tablespoons)
  • 4 large eggs (at room temperature)
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 1/8 teaspoons baking soda
  • 1 teaspoon baking powder (I recommend aluminum free)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 6 ounces 1/3 reduced-fat cream cheese (also called Neufchatel; do not use fat free)
  • 3 tablespoons nonfat plain Greek yogurt
  • 3 tablespoons unsalted butter (softened to room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 3 cups powdered sugar
PREP
25M
SODIUM
195MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.