Pumpkin Sheet Cake with Cinnamon and Orange
This Pumpkin Sheet Cake with Cinnamon and Orange is the perfect dessert for any fall occasion. Its balance of warm spices and bright citrus makes it stand out. Give it a try, and you’ll find it's the perfect treat to enjoy with friends or family, especially during the holiday season!
Equipment
- 2 mixing bowl
- 1 Whisk
- 1 set of measuring spoons and cups
- 1 baking dish
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.
Notes
If you prefer homemade pumpkin puree, you can make it by cutting a pumpkin into pieces, removing the seeds, and roasting at 400°F for 45 minutes. Once it's soft, blend the roasted pumpkin until smooth. Use this puree in place of the store-bought option.