Pumpkin Sheet Cake Bars
HB-17536 · Hand-built original · American
A big, soft pumpkin spice sheet cake under a thick layer of cream cheese frosting, cut into bars for a crowd.
AmericanCake, Dessert40 minServes 24222 kcalVegetarianLow Fat / Low CholesterolRenal
Main ingredient: filling
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:24quantities adjust to match
Ingredients
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup canola oil
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 1/4 cup milk
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 (8-ounce) package softened cream cheese
- 1/2 cup softened butter
- 2 teaspoons vanilla extract
- 4 2/3 cups powdered sugar
Method
- Heat the oven to 350°F and coat a 15 x 10 x 1-inch pan with non-stick cooking spray.
- Whisk the pumpkin puree, canola oil, both sugars, milk and eggs in a large bowl until the mixture looks smooth and unified.
- Combine the flour, baking powder, cinnamon, baking soda, nutmeg, cloves and salt in a second bowl, then stir the dry mixture into the pumpkin bowl until no flour streaks remain.
- Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes, until a toothpick comes out clean and the centre springs back under a fingertip, then cool the cake completely.
- Beat the cream cheese, butter and vanilla together until fluffy, work in the powdered sugar gradually, and whip the frosting until it spreads easily.
- Cover the cooled pumpkin cake with a thick, even layer of frosting and cut it into bars.
Prep: 15 min · Cook: 25 min · Total: 40 min
Nutrition (per serving, where published)
222 kcalCalories
2.2 gProtein
43.1 gCarbs
4.9 gFat
3.4 gSaturates
0.5 gFibre
28.9 gSugars
170 mgSodium
42 mgCholesterol
39 mgPotassium
45 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data