Glitter, Inc. The Most Incredible Gluten-Free Pumpkin Sheet Cake with Cream Cheese Frosting

Gluten-Free Pumpkin Sheet Cake with Cream Cheese Frosting

Prep 15 mins

Cook 20 mins

Total 35 mins

Yield 24 slices

Ingredients

Pumpkin Cake

2 cups gluten-free all purpose flour that has xanthan gum in the mix (i.e., Bob's Red Mill Gluten Free All Purpose Baking Flour)
2 cups sugar
1 15 oz canned pumpkin (or about 2 cups pureed pumpkin)
1 cup canola oil
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
4 eggs

Frosting

1 8oz cream cheese, room temperature*
½ cup (1 stick) butter, room temperature*
1 lb powdered sugar (approximately 3½ to 4 cups powdered sugar)
1 teaspoon vanilla

Instructions

For the Cake:

Preheat oven to 350 degrees F and grease a sheet cake pan well.
In a large bowl or mixer, mix all ingredients together well and pour the batter into the greased sheet cake pan.
Bake for approximately 20 minutes or until edges start pulling away from the pan. (IF the center is still a bit wet, bake for another 2-4 minutes or so.)
Allow cake to cool before frosting.

For the Frosting:

Cream all ingredients together.
Spread frosting on cake once cake is baked and cooled.

Notes

*To make this cake dairy free, simply substitute dairy-free cream cheese and vegan butter in the frosting. To keep the cake dairy free for our family, we used Trader Joe's Vegan Cream Cheese (any vegan cream cheese will do) and Earth Balance Vegan Buttery Sticks.

Courses Dessert

Cuisine Gluten-Free, Dairy-Free, Holidays

Recipe by Glitter, Inc. at https://glitterinc.com/the-most-incredible-gluten-free-pumpkin-sheet-cake-with-cream-cheese-frosting/