My Favorite Pumpkin Sheet Cake with Cinnamon and Orange [Recipe]
If you’re looking for a comforting dessert that’s full of fall flavors, this Pumpkin Sheet Cake with Cinnamon and Orange is just what you need. It’s light, fragrant, and perfect for any occasion—from family dinners to festive gatherings. The butternut squash combines beautifully with the tangy citrus, creating a cake that’s moist, flavorful, and subtly spiced.
Now, let’s dive into why you’ll love this recipe and how you can easily make it your new go-to dessert.
Why Will You Love this Recipe?
- Perfect Fall Flavors: This cake brings together the warmth of cinnamon, nutmeg, and pumpkin with a bright pop of orange. It’s a cozy and refreshing combination that’s ideal for cooler weather.
- Easy to Make: You don’t need any fancy equipment—just a whisk and a baking dish. The recipe is simple, making it perfect for both experienced bakers and beginners.
- Great for Sharing: With its sheet cake format, this recipe makes enough to share with a crowd. It’s perfect for potlucks, holidays, or a simple family dessert night.
Recipe Variations
- Gluten-Free Option: You can swap out the all-purpose flour with a gluten-free blend. Just be sure to check that your baking powder is gluten-free as well.
- Add Some Nuts: If you like a bit of crunch, try adding chopped walnuts or pecans to the batter. They’ll add texture and a lovely nutty flavor.
- Frost It Up: For extra indulgence, you can top this cake with a cream cheese frosting. The tangy frosting would pair perfectly with the pumpkin and spice flavors.
Tools You’ll Need
- Whisk: A simple hand whisk will do the job of mixing both the wet and dry ingredients, no need for a stand mixer.
- Baking Dish: A rectangular sheet pan is ideal for this cake, ensuring even baking and easy slicing.
- Immersion Blender: You’ll need this if you’ll decide to make a smooth homemade puree from the roasted butternut squash, which is the star of the cake.
- Mixing Bowls
- Set of Measuring Spoons and Cups
FAQ
Can I freeze it?
Yes, you can! This cake freezes well. Once it’s completely cooled, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will last up to 3 months. Just let it thaw in the fridge before serving.
How should I store it?
Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Be sure to let it come to room temperature before serving.
How long does it last?
At room temperature, this cake will stay fresh for about 3 days. If you store it in the fridge, it will last up to a week. You can also freeze it for longer storage.
What can I serve with it?
A simple dusting of powdered sugar works beautifully, but if you want something more decadent, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Is it suitable for every diet?
This cake contains gluten, dairy, and eggs, so it’s not suitable for gluten-free, vegan, or dairy-free diets without modifications. You can easily adapt the recipe with gluten-free flour or a flax egg substitute for an allergy-friendly version.
Other Recipes You’ll Love
- Gooey Pumpkin Bars
- Pumpkin Cheesecake Bars with Shortbread Crust
- Pumpkin Pie Tacos
- Easy Pumpkin Soup With Coconut Milk
- Savory Pumpkin Bread for Simple Sandwiches
- 7 Ways To Make Pumpkin Bread Mix Better
Pumpkin Sheet Cake with Cinnamon and Orange
Equipment
- 1 Whisk
Ingredients
Wet Ingredients:
- 1 cup pumpkin puree store-bought, from the can
- 1 orange juice + grated zest
- 3 eggs
- ½ cup milk
- ⅔ cup oil
- 2 teaspoons vanilla extract
Dry Ingredients:
- 1 tablespoon baking powder
- 1 cup all-purpose flour
- 1 cup cake flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ⅔ cup sugar
Additional:
- 2 tablespoons powdered sugar for dusting the cake
Instructions
Mixing the Ingredients:
- In a medium bowl, combine the baking powder, all-purpose flour, cake flour, salt, cinnamon, nutmeg, and sugar. Stir until well-mixed.
- In a larger bowl, whisk the eggs by hand. Add the milk, oil, vanilla extract, orange zest, and orange juice. Mix well.
- Add the pumpkin puree to the wet ingredients and stir until smooth. Gradually fold in the dry ingredients, mixing by hand with a whisk. Be careful not to over-mix to avoid a dense texture.
Baking and Serving:
- Grease a baking dish with butter and dust it with flour for easy cake removal.
- Pour the batter into the prepared dish.
- Bake in a preheated oven at 350°F for 40 minutes.
- Once cooled, dust the cake with powdered sugar for a sweet, decorative finish.
