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Pumpkin Sheet Cake with Butterscotch Frosting

Pumpkin Sheet Cake with Butterscotch Frosting

The ultimate comfort food, this Pumpkin Sheet Cake with Butterscotch Frosting is moist, flavorful, and topped with a creamy frosting that will satisfy any sweet tooth. Perfect for fall gatherings or Thanksgiving, this cake is sure to be a hit with family and friends. Make it tonight and enjoy a slice of seasonal bliss!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 20 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 15 ounces unsweetened pumpkin puree
  • 1 cup granulated white sugar
  • 1 cup Stevia In The Raw® Bakers Bag
  • 1 cup vegetable or canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup butterscotch chips
  • 8 ounces cream cheese (at room temperature)
  • 6 tablespoons butter (at room temperature)
  • ¾ cup powdered sugar
  • ¼ cup Stevia In The Raw® Bakers Bag
  • 2 tablespoons milk (can also use cream)
  • ½ teaspoon vanilla extract

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Wooden Spoon
  • Whisk
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350 degrees F. Spray a 15x10x1 inch sheet pan with nonstick spray.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, Stevia, and vegetable oil. Whisk in the eggs.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisk the dry ingredients into the wet ingredients.
  4. Scrape the batter into the prepared pan, and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  5. Place the butterscotch chips in a glass microwave-safe bowl. Melt in bursts, just until melted and stirring until smooth.
  6. In a medium bowl, use a hand mixer to combine the cream cheese and butter until smooth. Add the powdered sugar and Stevia and mix until combined. Add the melted chips, milk, and vanilla and mix until smooth.
  7. Spread the frosting evenly over the cake. Refrigerate until ready to serve.

Notes

Store any leftover cake in an airtight container in the refrigerator for up to a week. It stays moist and delicious!