This Pumpkin Sheet Cake post was sponsored by Kroger, but all views and opinions are our own. We have teamed up with our friends from Kroger to bring you a little taste of the holidays.
You’ll love this moist cake with cream cheese icing if you’ve been searching for the perfect pumpkin recipes. The fall season is the perfect time for baking all things pumpkin, and this pumpkin cake recipe is no exception.
This is the perfect cake to feed a large crowd and the perfect dessert for the pumpkin season. The homemade cream cheese frosting is the icing on the cake (pun intended). You can even use the leftover pumpkin puree to make the perfect fall dessert for thanksgiving dinner, such as pie filling, a layer cake, pumpkin treats, or pumpkin bread. The options are endless!
The moist texture will be a crowd favorite. This easy pumpkin sheet cake is also delicious as a cooled cake. It’s the perfect balance of pumpkin and cream cheese flavor with a great ratio of cake and frosting. Serve it with a glass of whole milk and you’ll be the talk of the family gatherings this season.
Recipe Ingredient Notes
Pumpkin Cake
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin puree
- 2 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting
- 1 cup butter softened
- 1 8 ounce package cream cheese
- 2 teaspoons vanilla
- 3 cups powdered sugar
Equipment Needed
For this cake recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pumpkin Sheet Cake
Pumpkin Cake
- Preheat oven to 350℉
- Spray a half baking sheet (13 x 18 inch cookie sheet) with nonstick cooking spray.
- In a mixing bowl, combine eggs, sugar, vegetable oil, 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.
Frosting
- Cream together butter and cream cheese in a mixing bowl until fluffy.
- Add vanilla and powdered sugar and mix until smooth.
- Spread frosting over the cake and sprinkle cinnamon on top, if desired.
Storage Suggestions
Thanksgiving morning is one of the most stressful mornings of the year. It’s difficult to rotate different dishes in and out of the oven. However, with this dessert, you can make it the day before.
- We do recommend refrigerating it until serving, or at least overnight if you are making it ahead of time. It has cream cheese frosting, so to avoid that melting or softening too much, we have found it tastes best when it is cold. You can eat it at room temperature, but we wouldn’t recommend it.
- Refrigerating it will also keep it from drying out. Be sure to cover it with foil or a lid, and place in the fridge until ready to eat. If you want to add something extra to the frosting, sprinkle some cinnamon in and make it a cinnamon cream cheese frosting.
Enjoy More Delicious Pumpkin Cakes and Cupcakes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Mini Pumpkin Poppers
- Oreo Pumpkin Delight
- Pumpkin Coffee Cake with Brown Sugar Glaze
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Dump Cake
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Pie Cake
- Pumpkin Pie Cupcakes
- Pumpkin Roll
Pumpkin Sheet Cake Recipe
Ingredients
Pumpkin Cake
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin puree
- 2 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting
- 1 cup butter, softened
- 1 8 ounce package cream cheese
- 2 teaspoons vanilla
- 3 cups powdered sugar
Instructions
Pumpkin Cake
- Preheat oven to 350℉
- Spray a half baking sheet (13 x 18 inch cookie sheet) with nonstick cooking spray.
- In a mixing bowl, combine eggs, sugar, vegetable oil, 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.
Frosting
- Cream together butter and cream cheese in a mixing bowl until fluffy.
- Add vanilla and powdered sugar and mix until smooth.
- Spread frosting over the cake and sprinkle cinnamon on top, if desired.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews