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4 from 1 vote

Pumpkin Sheet Cake

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 people
Calories 220kcal

Ingredients

Cake:

  • 4 eggs
  • 1 cup Truvia Baking Blend
  • 1 cup unsweetened applesauce
  • 2 (10 gram) scoops unflavored collagen peptides
  • 2 (25 gram) scoops vanilla protein powder
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Frosting:

  • 1 (8 ounce) container soft cream cheese spread
  • 1 (25 gram) scoop vanilla protein powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup low-fat 1% milk
  • 5 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Spray a half baking sheet with nonstick cooking spray. In a mixing bowl, combine eggs, Truvia, applesauce, collagen, protein powder, and pumpkin puree until fully incorporated.
  • Slowly add the flour but continue stirring to avoid lumps. Mix until well combined. Add the cinnamon, pumpkin pie spice, baking powder, baking soda, and salt and mix until well combined.
  • Pour the batter into prepared baking sheet and spread in an even layer. Bake for 25-30 minutes, or until set and let cool completely.
  • For the frosting, cream together cream cheese and protein powder in a mixing bowl until fluffy. Add vanilla, salt, milk, and powdered sugar; mix until smooth.

Notes

MFP: MFF Pumpkin Sheet Cake
October 2020

Nutrition

Serving: 2.8ounces | Calories: 220kcal | Carbohydrates: 46.1g | Protein: 6.2g | Fat: 3.2g