Step-by-Step Instructions

• Preparing the Cake Batter
• Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it lightly and dusting it with flour to prevent sticking. This simple step ensures that your cake will come out easily and without any mess.
• In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix the dry ingredients thoroughly to ensure they are evenly combined.This mix of spices is what will give the cake its signature fall flavor.
• In another bowl, whisk together the vegetable oil, canned pumpkin, eggs, and vanilla extract until well combined. The pumpkin adds moisture and richness, while the oil ensures the cake remains tender. The eggs and vanilla act as binders and flavor enhancers.
• Slowly incorporate the wet ingredients into the dry mixture, stirring gently until just blended. Avoid overmixing to prevent the cake from becoming dense. The batter should be thick but pourable.
• Transfer the batter into the greased pan and use a spatula to smooth it out evenly.Bake in the preheated oven for 25-30 minutes. Begin testing at 25 minutes by inserting a toothpick into the center of the cake. It should come out clean or with just a few crumbs clinging to it.Once done, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This cooling period is crucial for ensuring that the frosting sets properly.
• Making the Cream Cheese Frosting
• As the cake cools, start making the cream cheese frosting. In a medium bowl, mix the softened cream cheese and butter together until the texture is smooth and creamy.The key to a perfect frosting is ensuring both the cream cheese and butter are at room temperature, which allows them to blend seamlessly.
• Gradually add the powdered sugar, a little at a time, beating on low speed to prevent a sugar cloud from forming. Once the sugar is fully incorporated, increase the speed to medium and continue to beat until the frosting is light and fluffy. Add the vanilla extract and beat for an additional minute.
• Frosting the Cake
• Once the cake has cooled completely, you can frost it. Spread the cream cheese frosting evenly over the top of the cake using a spatula or a butter knife. For a decorative touch, you can use a piping bag fitted with a star tip to pipe the frosting around the edges or in decorative patterns.
• To enhance the presentation, consider adding a sprinkle of cinnamon or nutmeg on top of the frosting, or garnish with chopped pecans or walnuts for added texture and flavor.
• Serving and Storing
• Cut the cake into squares and serve. This pumpkin sheet cake pairs wonderfully with a cup of coffee or tea, making it an ideal choice for a fall afternoon snack or dessert.
• If you have leftovers, store the cake in an airtight container in the refrigerator.It can be stored for up to a week without losing its freshness.For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.You can freeze it for up to three months. To enjoy, just let the cake thaw at room temperature before serving.