A super easy dessert that is always a crowd pleaser
Moist, great texture and beyond YUMMY!
On the hunt for an easy dessert that is a sure crowd pleaser? Search no further!
This pumpkin sheet cake with cream cheese frosting is always a hit and it is one of the easiest desserts ever to make. Literally place all the ingredients in a bowl, mix and spread into a rimmed baking sheet and bake. The frosting is a classic cream cheese frosting that spreads easily and is beyond yummy.
Perfect as a non-candy Halloween treat, party or Thanksgiving dessert or just a simple weekend treat.
The recipe can be easily halved and made in a half size rimmed baking sheet, as I have done here and it comfortably serves 10-12.
Whatever size you make, just be sure to save a slice for yourself… it vanishes quickly!
Recipe from a friend, I adapted it to be gluten-free.
A sure crowdpleaser, this is one of the easiest and yummiest desserts ever to make! The cake is moist and has a great texture and flavor and it's toopped with a creamy, decadent frosting. Recipe halves well and can be made in a half-rimmed baking sheet to serve approximately 10-12 people. Original recipe from a friend, adapted to be gluten-free.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Holidays
Cuisine: Gluten-free Vegetarian
Serves: 24 slices
2 cups gluten-free all purpose flour that includes xanthan gum (we used GF Jules )
2 cups sugar
2 cups canned pumpkin
1 cup canola oil
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
1 8oz cream cheese room temperature
½ cup (1 stick) butter, room temperature
1 lb powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees F and grease a rimmed baking sheet (or sheet cake pan) well.
In a large bowl, mix all ingredients together well (I used an electric mixer) and pour into rimmed baking sheet
Bake 18-20 minutes or until edges start pulling away from pan.
Let cool before frosting.
Cream all ingredients together and spread on cake once cake is baked and cooled.