Pumpkin Pie Sheet Cake with Cardamom Cream Cheese Frosting

Name: Pumpkin Pie Sheet Cake with Cardamom Cream Cheese Frosting
Prep time: 30 min
Total time: 30 min
Yield: 20+
Ingredients: 340g plain (all-purpose) flour; 1 tsp baking powder; 1 tsp baking soda; 3 tsp Pumpkin Pie Spice Blend; ½ - 1 cup coconut sugar - depends on your taste; ⅓ cup maple syrup - use molasses if you prefer; 150g unsalted butter, softened; 4 eggs; 1 cup pumpkin puree - equates to about 750g raw pumpkin or butternut squash; 80ml any milk; 2 tsp vanilla extract; 200g spreadable cream cheese; 100g unsalted butter, softened; 150g icing sugar - or more if you need sweetness; 2 tsp ground cardamom; 120ml thickened cream; Cardamom sugar for sprinkling

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Pumpkin Pie Sheet Cake with Cardamom Cream Cheese Frosting is a great alternative to traditional pumpkin pie for anyone experiencing treatment side effects of dry mouth and throat, sore mouth, difficulty chewing and swallowing, and taste changes (too sweet/too bitter & sour, loss of smell).

So happy with this recipe and can't wait to roll it out as part of a Thanksgiving special.

🙋🏼‍♀️Alyx👩🏼‍🍳 Cancer survivor helping you find joy in every bite.

Pumpkin Pie Sheet Cake with Cardamom Cream Cheese Frosting

Rated 5.0 stars by 1 users

Servings

20+

Prep Time

30 minutes

Cook Time

20-25 minutes

Author

Centre For Cancer Nutrition

Image of Pumpkin Pie Sheet Cake with Cardamom Cream Cheese Frosting

Ingredients

340g plain (all-purpose) flour
1 tsp baking powder
1 tsp baking soda
3 tsp Pumpkin Pie Spice Blend
½ - 1 cup coconut sugar - depends on your taste
⅓ cup maple syrup - use molasses if you prefer
150g unsalted butter, softened
4 eggs
1 cup pumpkin puree - equates to about 750g raw pumpkin or butternut squash
80ml any milk
2 tsp vanilla extract

Cardamom Cream Cheese Frosting

200g spreadable cream cheese
100g unsalted butter, softened
150g icing sugar - or more if you need sweetness
2 tsp ground cardamom
120ml thickened cream
Cardamom sugar for sprinkling

Directions

Preheat oven to 170°C (340°F). Line and spray a 32cm x 22cm slice (sheet) pan with greaseproof paper and oil. Add flour, baking powder, baking soda, and spice blend to a medium and whisk until well combined. Set aside.
In a large bowl, add the sugar and butter and cream together using an electric mixer. Add 1 egg at a time and beat well between after each one. Add maple syrup, pumpkin puree, milk and vanilla extract. Beat briefly.
Add the dry ingredients from the medium bowl to the large bowl and either beat on a low speed or mix with a wooden spoon or spatula until you have a smooth batter. Pour the batter into the lined and greased tin, ensuring you have an even layer. Pop into the oven for 20 to 25 minutes. Check if the cake is cooked in the middle by inserting a toothpick into it. If it comes out clean, the cake is cooked. Remove from the oven and carefully transfer from the pan to a wire rack to cool completely.
Meanwhile, make the frosting by beating the butter and cream cheese together with an electric mixer. Add the icing sugar and cardamon and beat until combined and fluffy. Add the cream and beat briefly until just combined. Spread over the cooled cake and sprinkle with cardamon sugar. Store in an airtight container in the fridge for up to 3 days.