Go Back Email Link
+ servings
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.
Print Recipe
5 from 4 votes

Pumpkin Sheet Cake

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.
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin cake
Servings: 24 pieces
Author: Mindy Boyd

Ingredients

For the cake:

  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 1/2 cup firmly packed brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp 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 cup powdered sugar, sifted
  • 2 tbsp margarine or butter ,softened
  • 1/2 tsp vanilla
  • 2-3 tablespoons plain yogurt

Instructions

  • Preheat oven to 350°. Grease and lightly flour a 15" X 10" X 1" jelly roll pan.
  • 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.
  • Bake for 22-28 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • 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.