Pumpkin Sheet Cake Recipe
Enjoy this light and fluffy homemade pumpkin sheet cake with delicious cream cheese frosting - it can feed a crowd and everyone will love it!
Serving30 servings
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
You can make this cake the day before. We do recommend refrigerating it until serving.
Nutrition
Calories: 206 kcal · Carbohydrates: 32 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 6 g · Cholesterol: 23 mg · Sodium: 160 mg · Potassium: 28 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 50 IU · Calcium: 32 mg · Iron: 1 mg