Pumpkin Sheet Cake with Cream Cheese Frosting
This easy pumpkin sheet cake is moist, perfectly spiced, and topped with cream cheese frosting. Perfect for fall gatherings and feeds a crowd!
Servings: 15 servings
Ingredients
- 1½ cups granulated sugar
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 1 cup vegetable oil
- 4 large eggs
- 2 cups (288 g) all purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 4 teaspoons baking powder
- ½ teaspoon table salt
- ¼ teaspoon nutmeg
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
- Garnish with candied pumpkins or chopped pecans if desired
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13” cake pan or baking pan well with non-stick cooking spray or vegetable shortening and set aside.
- In a medium mixing bowl add the flour, cinnamon, baking powder, salt and nutmeg. Whisk together until blending and set aside.
- In a large separate mixing bowl add the sugar, pumpkin puree, oil and eggs. Using a hand mixer with the beater attachments, mix on low speed for 30 seconds, then increase to high speed for an additional minute. Add the spiced flour to the pumpkin mixture and mix on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is fully combined.
- Pour the batter into the greased pan and bake at 350 degrees F for 30-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake completely cool, about 1-2 hours.
- In a bowl add the cream cheese, butter and vanilla extract. Using the beater attachments of a hand mixer, blend on high for 1-2 minutes until smooth.
- Add the powdered sugar 1 cup at a time and mix on low speed after each addition. Increase to high speed for 1 minute after all the powdered sugar has been mixed in until smooth and creamy.
- Spread the icing evenly over the cooled cake. Garnish with chopped pecans, or with candy pumpkins, if desired.
Notes
- If you don’t have a USA baking pan, I highly recommend one for this recipe. If you use a darker metal non-stick 9x13” baking pan, check throughout the baking process to ensure the cake doesn’t overcook.
- Use pumpkin puree for this recipe, NOT pumpkin pie filling.
- Use room temperature eggs and cream cheese for smoother mixing.
- Don't overmix: Stir batter just until combined.
- Pan Size: Recipe fits a 9x13 inch pan or quarter sheet pan (13x9x2 inches).
- Doneness: Toothpick should come out with just a few moist crumbs.
- Storage – Store covered in the fridge for up to 3 days. Let slices sit at room temp for 10 minutes before serving.
- Freezing – Wrap unfrosted cake tightly in plastic and foil. Freeze for 2-3 months.
Nutrition
Calories: 529kcal | Carbohydrates: 68g | Protein: 5g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 260mg | Potassium: 120mg | Fiber: 1g | Sugar: 53g | Vitamin A: 4877IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
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