Pumpkin Spice Sheet Cake

Pumpkin spice sheet cake not only tastes amazing but it feeds a crowd! Top it with some tangy cream cheese frosting and you have yourself a dessert to remember!

This cake is so moist and soft! It makes a lot so get ready to have some amazing leftovers. And if you loved this pumpkin spice sheet cake then you should definitely try these Pancakes, Cookies, and these easy Pumpkin Spice Buddies!

Pumpkin Spice Sheet Cake

I’m not kidding when I say that this is a sheet cake that you will remember. I am a lover of all fall recipes but this one takes the cake (pun intended!). Just thinking about this pumpkin spice sheet cake with smooth cream cheese frosting has my mouth-watering. This cake is so moist and soft! The texture of it is fantastic and I like that the slices aren’t thick. It gives me the chance to eat more than one!

I love sheet cakes because they can feed a small army. This makes them a fantastic option to bring to a holiday party or family event. When I bring this one, everyone raves about this cake! That’s because the flavor in this cake has the perfect blend of spices! And not only does this pumpkin spice sheet cake taste delicious but it’s super easy to make! Go ahead and give it a try, I know that you will love it as much as I do!

Ingredients to Make Pumpkin Spice Sheet Cake

I love making sheet cakes because of how easy they are to make! In fact, you probably have all of these ingredients already in your pantry so go ahead and get baking! See the recipe card below for a list of exact measurements.

• Sugar: This is used to give it a sweet flavor!
• Pumpkin puree: Don’t get this confused with pumpkin pie filling! pumpkin puree should be the only ingredient listed on the can!
• Canola oil: If you don’t have canola oil on hand then you can use vegetable oil instead.
• Eggs: I like to use eggs that are at room temperature.
• Flour: I use all purpose flour in this recipe.
• Baking powder: I used this to make the cake fluffy!
• Ground cinnamon: You can’t have a pumpkin recipe without delicious cinnamon flavor!
• Baking soda: This will help your cake to rise.
• Salt: This is used to enhance the flavor of all of the ingredients.
• Ground cloves: These will bring in a deep, earthy flavor.

Cream Cheese Frosting

• Cream cheese: Soften your cream chees to room temperature before mixing it in.
• Butter: I use unsalted butter in this recipe!
• Vanilla extract: This will add a hint of flavor to the sweet taste.
• Confectioners sugar: If you only have powdered sugar then you can use that instead!

Let’s Bake a Cake!

If you have 30 minutes to spare, then you have enough time to make this pumpkin spice sheet cake! It’s super simple which is a good thing because you’re going to end up making it more than once!

1. Prep: Preheat oven to 350 degrees. Grease a 15x10x1 inch pan and set aside.
2. Mix sugar and wet ingredients: In a large bowl beat together sugar, pumpkin, oil and eggs until combined.
3. Whisk dry ingredients and combine: In a separate bowl whisk together flour, baking powder, cinnamon, baking soda, salt and ground cloves. Combine with the pumpkin mixture and mix well.
4. Pour, bake and cool: Pour into greased pan and bake for 20-25 minutes or until toothpick inserted comes out clean. Remove from oven and cool completely.

To make the cream cheese frosting

1. Beat and spread: Beat the cream cheese, butter and vanilla until smooth. Then, add the confectioners sugar and continue beating until smooth. Spread over cooled cake. Cover and refrigerate until serving.

Variations to Try

Since I know that you are going to love this pumpkin spice sheet cake, I’ve come up with a few ways that you can change things up. That way, you can make this over and over and it can be a little different every time!

• Toppings: I love to add on some toppings to change up the look and taste! Some curled chocolate makes this look elegant! Or top it with some mini chocolate chips, some festive sprinkles, shredded coconut or even some yummy toffee pieces!
• Add-ins: I also like to change things up by adding in a few things to the batter! You can try some chocolate chips, white chocolate chips, sliced almonds or even walnuts!
• Chocolate frosting: If you want, you could top this with chocolate cream cheese frosting instead! It’s an easy recipe and is simple to change up!

How to Store Leftovers

If you have leftovers of this pumpkin spice sheet cake, place it in an airtight container and put it in your fridge. It needs to stay in the refrigerator because of the cream cheese frosting! It will last in your fridge for up to 3 days. Take it out and let it come to room temperature before serving it up!

More Sheet Cake Recipes to Try

I love sheet cakes because they taste delicious and feed a ton of people! There are so many different ways to make sheet cake  and there are so many different flavors! Try out a few! Use them for parties or events or just for a delicious dessert for a family dinner! There are so many good ones, I bet you have a hard time picking a favorite! Enjoy!

Desserts

White Texas Sheet Cake

Desserts

AMAZING Texas Sheet Cake

Desserts

Cherry Chocolate Sheet Cake

Desserts

Pumpkin Pie Sheet Cake

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Pumpkin Spice Sheet Cake

Pumpkin spice sheet cake not only tastes amazing but it feeds a crowd! Top it with some tangy cream cheese frosting and you have yourself a dessert to remember! 

Course Dessert

Cuisine American

Keyword pumpkin spice sheet cake, sheet cake recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 24 Slices

Calories 212kcal

Author Alyssa Rivers

Ingredients

• 1-1/2 cups sugar
• 1 (15 ounces) can of pumpkin puree
• 1 cup canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves

CREAM CHEESE FROSTING:

• 2 packages cream cheese 8 ounces, softened
• 1/2 cup butter softened
• 2 teaspoons vanilla extract
• 4-1/2 cups confectioners’ sugar

Instructions

• Preheat oven to 350 degrees. Grease a 15x10x1 inch pan and set it aside.
• In a large bowl beat together sugar, pumpkin, oil, and eggs until combined.
• In a separate bowl whisk together flour, baking powder, cinnamon, baking soda, salt, and ground cloves. Combine with the pumpkin mixture and mix well.
• Pour into greased pan and bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and cool completely.

To make the cream cheese frosting:

• Beat the cream cheese, butter, and vanilla until smooth. Add the confectioners sugar and continue beating until smooth. Spread over cooled cake. Cover and refrigerate until serving.

Notes

Updated on October 3, 2021

Originally Posted on September 18, 2014

Nutrition

Calories: 212kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 175mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 411IU | Calcium: 41mg | Iron: 1mg

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Amazing Cajun Fries

Cajun fries are baked to absolute perfection! With a delicious, spicy taste and crispy texture, I don’t think that they get much better than this!

If you love french fries, then these will definitely hit the spot. I love anything with a spicy kick to it so that makes these fries the perfect snack or side! Cook up some Shrimp Boil Foil Packets, Angel Biscuits and end the night with some Mississippi Mud Cake. It will be a southern meal for the books!

What Do Cajun Fries Taste Like?

Cajun fries are seriously one of my favorite ways to cook up some french fries! They have the perfect amount of seasoning and flavor. This makes them able to stand out on their own or be mixed in as a side to basically any meal. Cajun seasoning that you use to flavor these fries with, it spicy but the heat isn’t too much. The Cajun flavor hails from Louisiana which is why you will see this spice used in jambalaya, shrimp, and even lobster tails!

Cajun fries take that spicy (but not too heat-filled) flavor and add it to everyone’s favorite and classic side. French fries! Once you combine that delicious and crispy french fry with this amazing Cajun flavoring, you won’t ever go back to plain, salted fried again. It takes french fries to a whole new level. Make sure that you double this recipe if you are feeding a large crowd because these will fly off of your table so fast! They are finger-licking good and definitely a recipe that you should bookmark!

Ingredients You Need to Make Cajun Fries

The best part about this recipe is that it is restaurant-quality french fries with only FOUR ingredients! And ones that you probably already have at home! See the recipe card below for a list of exact measurements.

• Russet Potatoes: When you slice up your potatoes, make sure to keep them all about the same size. I make sure to watch this carefully because this will affect how evenly your fries cook. They will cook better if they are all about the same size.
• Olive Oil: I like to use olive oil because it is healthier but you can use vegetable oil if that’s all that you have on hand.
• Cajun Seasoning: If you can, try to make this homemade cajun seasoning beforehand. I think it’s worth the amazing taste! But… if you only have time for store-bought then that will work too!
• Salt: The salt just enhances the seasoning flavor!

Let’s Cook Up Some Fries!

French fries are one of my favorite and easy recipes to cook up. They deliver on amazing taste and texture and these Cajun fries do just that!

1. Preheat oven: Preheat the oven to 425°.
2. Clean and cut the potatoes: Scrub the potatoes clean. If you would like to peel them go ahead, but I chose to leave the skins on. Either press the potatoes through a large fry cutter or cut into ½ inch square sticks.
3. Soak and rinse: Add your cut potatoes to a large bowl of cold water and soak for at least 30 minutes to release the excess potato starch. After 30 minutes is up, drain and rinse potatoes.
4. Dry the potatoes and coat with seasoning: Dry the potatoes very well and lay them out on a large baking sheet. Add the olive oil, cajun seasoning and salt to the potatoes and toss together until evenly coated. You can do this in a bowl instead, but I like to do it right on the baking sheet to save myself from having to wash another dish.
5. Bake, flip and dip: Bake for 20 minutes. Remove from the oven and flip the fries over and bake for another 20 minutes before enjoying with your favorite dipping sauce.

What Can I Dip These Fries In?

Let’s be honest, these Cajun fries are SOO GOOD all by themselves. BUT… If you want some suggestions on what will take them to the next level then here are a few ideas for dips!

• Ranch dip: Doesn’t everything taste better with ranch? This creamy ranch dip is to die for and the flavor with these fries is amazing!
• Ketchup: You can’t go wrong with ketchup and these fries are no exception!
• Fry sauce: If you don’t know what fry sauce is, then you are about to try the best sauce ever! Fry sauce is a mixture of ketchup and mayonaise that is an amazing dipping sauce for fries!

How to Store and Reheat Leftovers

If you want to make an extra batch of these Cajun fries so that you have some ready to eat for later, I think that’s a great idea! Here is how you can store them!

• Refrigerator: Once you have let the fries cool then place them in an airtight container. They can last in your fridge for 3-5 days.
• Reheat: Reheating french fries has to be done a certain way because how you reheat them will make them or break them! I like to reheat mine in the oven so that they have that crispy texture. It will make them taste fresh again! Preheat your oven to 450 degrees. Place the fries on a baking sheet in a single layer and roast them for 3-5 minutes. Remove them and enjoy!

More French Fries to Try

French fries are such a staple in our house. Whether we whip them up as a quick snack or add them to our dinner, they are always gone so fast! I’ve come up with a few more of my favorite tried and true recipes for french fries that I think you will love! Try them all out at once or match them up with some meals. Either way you’re going to go crazy for them!

Appetizers

Crispy Garlic Avocado Fries (Baked)

Side Dishes

Amazing Air Fryer French Fries

Side Dishes

Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ran…

Side Dishes

Crispy Garlic Sweet Potato Fries Recipe

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Amazing Cajun Fries

Cajun fries are baked to absolute perfection! With a delicious, spicy taste and crispy texture, I don't think that they get much better than this! 

Course Side Dish

Cuisine American

Keyword cajun fries

Prep Time 40 minutes

Cook Time 40 minutes

Total Time 1 hour 20 minutes

Servings 4 People

Calories 363kcal

Author Alyssa Rivers

Ingredients

• 4-5 large Russet Potatoes
• 2 Tablespoons Olive Oil
• 2 Tablespoons Cajun Seasoning
• ½ Teaspoon Salt

Instructions

• Preheat the oven to 425°.
• Scrub the potatoes clean. If you would like to peel them go ahead, but I chose to leave the skins on. Either press the potatoes through a large fry cutter or cut into ½ inch square sticks.
• Add your cut potatoes to a large bowl of cold water and soak for at least 30 minutes to release the excess potato starch. After 30 minutes is up, drain and rinse potatoes.
• Dry the potatoes very well and lay them out on a large baking sheet. Add the olive oil, cajun seasoning, and salt to the potatoes and toss together until evenly coated. You can do this in a bowl instead, but I like to do it right on the baking sheet to save myself from having to wash another dish.
• Bake for 20 minutes. Remove from the oven and flip the fries over and bake for another 20 minutes before enjoying with your favorite dipping sauce.

Nutrition

Calories: 363kcal | Carbohydrates: 69g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 312mg | Potassium: 1619mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1728IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 4mg

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Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you’ll never buy them again!

Always an irresistible finger food, they’re perfect for all occasions. Pair these with Easy Fried Rice and Chicken Chow Mein for delicious copycat versions of your favorite take out dishes.

 

Vegetable Egg Rolls

These are so satisfying with their crunchy savory insides and crispy golden outsides. It’s truly an explosion of texture and flavor. Everyone loves finger food and egg rolls are certainly a favorite. Take them to a party, make them for a special dinner or just because, they will be the hit of the party.

The best part of this recipe is how simple and easy it is. Who knew right?! It’s even simple to roll them so don’t stress it. I’ve got pictures to show you exactly how. Once you make these, you’ll do it again and again.

Egg Roll Ingredients

Fresh tasty veggies fill these delish bites.

• Oil for Frying: Peanut or Canola oil are great for frying
• Purple Cabbage: Adds color and crunch
• Green Cabbage: Classic cabbage used in egg rolls
• Mushrooms: Adds richness and umami flavor
• Red Bell Pepper: Love the vibrant red and taste in these.
• Green Pepper: Sturdy pepper for frying
• Carrots: Shred your own or buy pre packed shredded carrots.
• Soy Sauce: Use regular or low sodium soy sauce.
• Sesame Oil: Savory and extremely flavorful
• Egg Roll Wraps: Find in the refrigerated section of your produce area.

Making Egg Rolls

Super simple and quick.

1. Mix: In a medium sized bowl add the cabbages  mushrooms, bell peppers, carrots, soy sauce, and sesame oil and mix to fully coated.
2. Fill: Lay the egg roll wrappers on a clan surface. Spoon the mixture in to the middle. Fold like a burrito and seal the edges with a little bit of water.
3. Fry: In a medium sized skillet heat 1/2 inch of oil to 350 degrees. Place the egg rolls seal side down first and fry 2-3 minutes. Flip and fry on other side till golden and crispy brown. Remove from the pan with a slotted spoon to a plate lined with a paper towel. Serve with dipping sauce of choice.

Tips and Variations for Veggie Egg Rolls

One of the things I love about this recipe is how versatile it is. Mix it up and make it your own. You can’t go wrong!

• Veggies: You can mix and match the vegetables to your liking. Use a Coleslaw premix, or Broccoli slaw, edamame  and or green onions,  go ahead experiment!
• Heat: Add fresh garlic and ginger for a nice kick
• Sauté: If it’s too crunchy for you, sauté your veggies first to soften them to your liking.
• Chop: Cut your veggies to the same size and keep bite sized for easier eating.
• More: If you sauté your vegetables first, you can add mung bean sprouts, or noodles to add more texture.
• Cover: After you open the egg roll wrappers, cover them with a damp paper towel to keep them moist. They dry out fast.
• Serve: Pick your favorite sauce to go with these, from simple soy sauce to sweet Thai chili sauce.

Bake and Storing Egg Rolls

• Baking: Frying is best but if you’d like to bake these place in a single layer on a  lightly greased baking sheet. Lightly brush the outsides with vegetable oil.  Cook in a preheated oven at 425 degrees for 15-20 minutes, flipping once half way through. They will be golden but not a deep brown and probably not as crispy but still oh so good!
• Storing: These are truly best eaten fresh from the fryer, once they’ve cooled of course. But if you do have left overs let them cool completely and store with layers of paper towel in between to absorb any moisture. Egg rolls will keep about 2-3 days in the fridge. When ready to reheat,  place in a single layer on a baking sheet and bake for 15-20 minutes at 350 degrees. They’ll be tasty, just not as crispy.

More Tasty Asian Recipes to Serve with Egg Rolls

Make an Asian dinner extravaganza with these main dishes paired with these egg rolls.

• Skinny Slow Cooker Kung Pao
• Sweet and Sour Shrimp
• Easy Moo Goo Gai Pan
• Firecracker Chicken
• Thai Sesame Peanut Sauce Noodles

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Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you'll never buy them again! 

Course Appetizer, Dinner, Main Course

Cuisine American

Keyword Egg Rolls, vegetable egg rolls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 112kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• half a head purple cabbage sliced
• half a head green cabbage sliced
• 4 oz mushrooms sliced
• one small red bell pepper sliced
• one small green bell pepper sliced
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 6-8 egg roll wraps

Instructions

• Fill a medium sized skillet with about 1/2 inch of oil and preheat to 350 degrees.
• In a medium sized bowl add the cabbage, mushrooms, bell peppers, carrots, soy sauce, and sesame oil. Mix together until the sauce is coating the vegetables.
• Lay the egg roll wraps on a clean the surface. Spoon the mixture to the middle of the wrap. Start by folding up the bottom corner, then fold in the sides and roll up and seal with water on the edge.
• Fry for 2-3 minutes or until golden and crispy brown. Remove from oil with a slotted spoon and lay on a paper towel lined plate. Serve with soy sauce for dipping if desired.

Nutrition

Calories: 112kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 638mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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My Favorite Caesar Salad Recipe

Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a MUST make. Caesar salad goes with so many things and it’s always a family favorite.

This salad is on a whole new level when you make your own Homemade Croutons and with this Authentic Caesar Dressing. It will forever change the way you eat Caesar Salad. You’ll make it for every meal!

My Favorite Caesar Salad Recipe

The reason this is my absolute favorite is really because of the Homemade Croutons and Dressing. It’s so fresh and vibrant and easy to throw together. Everyone loves a good Caesar Salad. It’ll rival the best restaurant’s Caesar Salad for sure.

The best thing about this Salad is that goes with everything. From soups to BBQ, if you need a quick salad to balance out your meal, this is it. Caesar Salad’s unique flavor and ingredients compliment any main dish. It’s always a favorite.

Caesar Salad Ingredients

• Romaine lettuce: Make sure your romaine is crisp and fresh.
• Parmesan Cheese: I prefer Shaved Parmesan, do it yourself or buy it pre-shaved.
• Caesar Dressing: Making your own Authentic recipe is the best way to go.
• Croutons: Homemade croutons are the only way to go.

Assembling my Favorite Caesar

1. Lettuce: If you are using bagged chopped Romaine, make sure your pieces are of equal size. If you use heads of romaine, chop your lettuce into bite sized pieces, wash thoroughly and drain. Pat it dry with paper towels.
2. Cheese: Add the cheese and toss gently to distribute
3. Right before Serving: Add the dressing and toss to coat, start with less then you think you need and add more to your liking. Last add those crunchy croutons.

Where Did Caesar Salad Come From?

• An Italian Chef is to thank for this incredible creation, not a Roman emperor. Chef Caesar Cardini immigrated to the United States and opened a restaurant in San Diego California and then later in Tijuana Mexico in the 1920’s. On a particularly busy 4th of July weekend, he was running low on supplies and out of desperation created the signature Caesar Salad.
• Julia Child, who visited Caesar’s restaurant with her parents, recounts how Caesar himself rolled a big cart up to their table, and made a Caesar salad for the family. She says, “It was a sensation of a salad from coast to coast, and there were even rumblings of its success in Europe.” (From Julia Child’s Kitchen, 1975).

Variations and Tips

• Protein: Turn this into a main dish by adding chicken, fish, steak, chickpeas or hard boiled eggs.
• Veggies: Feel free to add more veggies, it won’t be classic but will still taste yummy. Add tomatoes, cucumbers, peppers, radishes or avocado.
• Ahead of time: Prep all the ingredients ahead of time but do not assemble till ready to serve to avoid soggy limp croutons and lettuce. I always use the rule less is more when it comes to dressing. Start with less and add more as needed
• Storage: Leftovers do not store well as the croutons will go limp and the lettuce could go soggy. If you’re afraid you’ll have leftovers serve the dressing and croutons on the side so you can save the lettuce and cheese for another day.

More Tasty Romaine Salads

Romaine lettuce is such a great lettuce to use.

• Grilled Caesar Salad
• Autumn Chopped Salad with Creamy Poppyseed Dressing
• Triple Berry Chicken Avocado Salad with Creamy Lemon Poppyseed Dressing
• Chili Lime Chicken Salad
• Harvest Cobb Chicken Salad with Honey Apple Cider Vinaigrette 

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Caesar Salad Recipe

Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a must make. Caesar salad goes with so many things and it's always a family favorite.

Course Dinner, Main Course, Salad, Side Dish

Cuisine American, Italian, Italian American

Keyword caesar salad, caesar salad recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 Bowls

Calories 55kcal

Author Alyssa Rivers

Ingredients

• 3 cups romaine lettuce chopped
• 1/2 cup shaved or shredded parmesan cheese
• Homemade Croutons
• Caesar Dressing

Instructions

• In a large bowl add the romaine lettuce, shaved parmesan cheese, and homemade croutons. Toss with caesar dressing.

Nutrition

Calories: 55kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3168IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

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