Thanksgiving Repeat—Pumpkin Dream Cake

I made Pumpkin Dream Cake last fall. It was one of my most popular recipes of 2019, so I wanted to repeat again for everyone. I did a few updates concerning Swerve confectioners sugar and their brown sugar replacement. I was so happy that a company finally made confectioners sugar we can have and stay on plan. Truvia still makes their brown sugar blend, too, but it is hard to find in my area. I still do not have pumpkin purée in my area, so I am adding spices to my 100% pumpkin. Enjoy!!

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Pumpkin Dream Cake is appropriately named--it is dreamy!!  This pumpkin sheet cake, adapted from the How Sweet Eats blog by Jessica Merchant, is much easier to make than a layer cake.  And, it is dreamy delicious!!

Pumpkin Dream Cake

Ingredients:

• 2 cups all-purpose flour (I used King Arthur Flour--Gluten Free Measure for Measure Flour.)
• 2 teaspoons baking soda
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1-15 ounce can pumpkin puree
• 1-3/4 cups brown sugar (I used 3/4 cup plus 1/8 cup of Truvia Brown Sugar blend.) Update 11/18/2020: Swerve makes brown sugar replacement. Check the package for correct amount.
• 1/2 cup plain Greek yogurt
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract

Cinnamon Cream Cheese Frosting

• 2 8-ounce blocks cream cheese (I used two 8-ounce containers of Kite Hill almond milk cream cheese.)
• 1/2 cup unsalted butter
• 1-1/2 cups powdered sugar (I made the recipe with the powdered sugar.  It is off plan.) Update on 11/18/2020: Swerve makes Confectioners sugar now. Check the package for the correct amount.
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F. Spray a 9x13 inch baking dish with nonstick baking spray.
• In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg.  Note:  If you LOVE spice, feel free to add some extra spice in here (pumpkin; allspice; more cinnamon)-you can add another 1/2 to 1 teaspoon if you'd like) as this isn't over spiced.  I added 1 teaspoon of pumpkin pie spice.
• In a large bowl, whisk together the pumpkin, sugar, yogurt and oil.  Once smooth and combined, whisk in each egg one at a time.  Whisk in the vanilla extract.
• Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
• Pour the batter into the greased baking dish.  Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.
• Cool the cake completely.  Once the cake has cooled, frost with the cream cheese frosting.  Slice and serve!

Cinnamon Cream Cheese Frosting

• Beat the cream cheese and butter together until creamy.  Beat in the sugar and cinnamon until combined.  Beat in the vanilla extract.  Frost the cooled cake!  Be sure to keep the cake in the fridge because of the cream cheese frosting.

This cake is so moist and the cinnamon in the frosting  is an extra bonus.  I would say that each piece of cake has about a tablespoon of frosting, so take that into consideration.  You could always eat the cake without frosting, too.  You could sprinkle some Truvia Brown Sugar (Update 11/18/2020: Swerve brown sugar replacement) blend on top!  I hope you enjoy this dreamy pumpkin cake!

Ready to eat this dreamy pumpkin cake!

Such a delicious sheet cake!