The white flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

Pumpkin Sheet Cake

This recipe for Pumpkin Sheet Cake is moist, spicy and delicious, and this creamy frosting tops it off perfectly.

This cake is the perfect end to any meal or the perfect companion to a rich cup of coffee. And, it is perfect for any time of the year!

 

White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

The finished cake. Doesn’t it look fabulous!?

Replacing half of the all-purpose flour with whole wheat flour make this cake a little healthier and the yogurt in the frosting makes it a bit lower in fat than the traditional cream cheese frosting.

White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

What you need.

This cake would also be a great way to get the kiddos eating pumpkin, which is high in vitamin A, vitamin C and potassium.

White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

Everything in the bowl, ready be mixed.

 

White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

All ready to go into the oven!

 

White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

Baked and cooling, now.

Pumpkin Sheet Cake

The white flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes. Related

  • Prep Time: 15m
  • Cook Time: 28m
  • Total Time: 43m
  • Serves: 24

Ingredients

For the cake:

  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 1/2 cups firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup vegetable or canola oil
  • 1 can pumpkin puree, 15 ounces (not pumpkin pie filling)
  • 1/2 cup water
  • 2 eggs

For the frosting:

  • 1 1/2 cups powdered sugar, sifted
  • 2 tablespoons margarine or butter ,softened
  • 1/2 teaspoon vanilla
  • 2-3 tablespoons plain yogurt

Instructions

  1. Preheat oven to 350°. Grease and lightly flour a 15" X 10" X 1" jelly roll pan.
  2. Combine the flour, wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, oil, water, and eggs in a large bowl and mix well. Spread into pan.
  3. Bake for 22-28 minutes or until toothpick inserted in center comes out clean. Cool completely.
  4. Mix the powdered sugar, margarine, vanilla, and enough yogurt so that the frosting is a spreadable consistency. Beat with an electric mixer until smooth. Frost cooled bars, garnish with nutmeg, if desired. Refrigerate to set frosting.

White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

4 Comments

  • Dee October 7, 2016 at 1:30 pm

    I love anything pumpkin!!! This looks so delicious!

    Reply
    • Mindy Boyd October 7, 2016 at 4:35 pm

      Me. too! This is a bit healthier than other versions so I can eat more (at least I think that is how it should work)!

      Reply
  • pytania rozmowa o pracę July 13, 2016 at 8:22 am

    This article is super.
    I’m going to share mindyscookingobsession.com on my facebook because my friends have to read it too.
    BTW what do you think about Paul Pogba transfer? Should he stay in Juventus or maybe transfer to Manchester United is better for him?

    Regards!

    Reply
  • Pumpkin Sheet Cake - Yum Goggle July 8, 2016 at 7:51 pm

    […] GET THE RECIPE […]

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