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You are here: Home / FRUGAL FOOD / cooking from SCRATCH / Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake with Cream Cheese Frosting

September 21, 2015 by Stephanie 8 Comments

Pumpkin Sheet Cake with cream cheese frosting has the perfect cake to frosting ratio. It's moist and delicious and a definite crowd-pleaser. You can't go wrong bringing pumpkin sheet cake to your next gathering!

Pumpkin sheet cake is one of my favorite fall desserts.  Not only is it moist and delicious, but it’s also quick and easy.  I love sheet cake because it has the perfect cake to frosting ratio.  And trust me, the cream cheese frosting is divine.

Pumpkin sheet cake is a ideal dessert for a big group.  It serves a lot of people and it can be eaten easily without silverware, unlike a regular cake.  People are always asking for the recipe.  On labor day, I brought my pumpkin sheet cake to a barbecue where we knew very few people.  I had so many people come up and ask “Are you the one who made that amazing cake?”

When I was in college, my grandma got me a Taste of Home magazine subscription.  I saved the magazines and referred to them for years after the subscription ended and my grandma died.  I finally got rid of the magazines when we moved to California, but you better believe I saved the pumpkin sheet cake recipe.  It’s my go-to fall dessert.

I’ll let you in on a secret.  We don’t just eat this in the fall.  I have been known to make pumpkin sheet cake any month of the year.  Since we use our own homemade pumpkin puree which I keep in the deep freeze, pumpkin is always in season here.

Ingredients

Pumpkin Sheet Cake

  • 1 1/2 cups sugar
  • 2 cups pumpkin puree (or a 15 oz canned pumpkin)
  • 1 cup oil (or you can substitute applesauce)
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla
  • 3 to 4 cups powdered sugar

Directions

Mix sugar, pumpkin, oil, and eggs in a large bowl.  Make sure the eggs are all well-beaten.

Pumpkin Sheet Cake with homemade pumpkin puree

In a separate bowl, combine dry ingredients (flour, baking powder, cinnamon, baking soda, salt, and cloves).

Pumpkin Sheet Cake is the perfect fall dessert

Gradually add dry ingredients to wet ingredients.  Mix until combined.
Pumpkin Sheet Cake is great for crowds

Grease a 15″ x 10″ x 1″ jelly roll pan (large cookie sheet). Pour batter into pan and spread evenly.

Pumpkin Sheet Cake is light, fluffy and moist

Bake at 350 degrees F for 20-25 minutes.  You’ll know it’s done when the cake springs back when you touch it or when a toothpick inserted in the center comes out clean.  Allow to cool on a cooling rack while you make the frosting.

Pumpkin Sheet Cake is a quick and easy fall dessert

Make sure butter and cream cheese are softened (but not melted).  With a mixer, blend together butter and cream cheese.  Add vanilla.

Tip: Both butter and cream cheese can be frozen.  Stock up and freeze them when they are on sale.

Cream Cheese Frosting is my favorite part of Pumpkin Sheet Cake

Gradually add in 3 to 4 cups of powdered sugar, depending on your taste and consistency preference.

Note: No milk is needed in this frosting, but if you want to then down your frosting, you can add some, starting with just a tablespoon.

Cream Cheese Frosting is the perfect compliment to this Pumpkin Sheet Cake

Spread over cake when it is completely cooled.  Enjoy!

Pumpkin Sheet Cake with cream cheese frosting is perfect for fall

If you have any leftover (chances are slim), it stores well in the fridge or even the freezer!

4.5 from 2 reviews
Pumpkin Sheet Cake with Cream Cheese Frosting
 
Print
Prep time
10 mins
Cook time
22 mins
Total time
32 mins
 
Moist and light pumpkin spice cake is paired with cream cheese frosting in the perfect ratio in this pumpkin sheet cake. It's a definite crowd-pleaser!
Author: Stephanie @ SixFiguresUnder.com
Recipe type: Dessert
Ingredients
  • 1½ cups sugar
  • 2 cups pumpkin puree (or a 15 oz canned pumpkin)
  • 1 cup oil (or you can substitute applesauce)
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2 teaspoons vanilla
  • 3 to 4 cups powdered sugar
Instructions
  1. Mix sugar, pumpkin, oil, and eggs in a large bowl. Make sure the eggs are all well-beaten.
  2. In a separate bowl, combine dry ingredients (flour, baking powder, cinnamon, baking soda, salt, and cloves). Gradually add dry ingredients to wet ingredients. Mix until combined.
  3. Grease a 15" x 10" x 1" jelly roll pan (large cookie sheet). Pour batter into pan and spread evenly.
  4. Bake at 350 degrees F for 20-25 minutes. You'll know it's done when the cake springs back when you touch it or when a toothpick inserted in the center comes out clean.
  5. Allow to cool on a cooling rack while you make the frosting.
  6. Make sure butter and cream cheese are softened (but not melted).
  7. With a mixer, blend together butter and cream cheese. Add vanilla. Gradually add in 3 to 4 cups of powdered sugar, depending on your taste and consistency preference. Note: No milk is needed in this frosting, but if you want to then down your frosting, you can add some, starting with just a tablespoon.
  8. Spread over cake when it is completely cooled.
3.4.3177

Pumpkin Sheet Cake with cream cheese frosting has the perfect cake to frosting ratio. It's moist and delicious and a definite crowd-pleaser. You can't go wrong bringing pumpkin sheet cake to your next gathering!

You’ll Also Enjoy:

Moist and Delicious Zucchini Brownies with Perfect Chocolate Frosting- Recipe with pictures

Make your Own Pumpkin Puree Step-by-Step Tutorial

Soft French Bread fb

Filed Under: cooking from SCRATCH, FRUGAL FOOD, FRUGAL LIVING, In the KITCHEN

« Don’t Buy It, Make It– DIY to Save Money!
No-Spend Month Update #3– Temptations and Powdered Milk »

Comments

  1. Angela says

    November 15, 2016 at 12:36 pm

    I saw this recipe a long time ago and finally got a chance to try it out this week! I made it for a church potluck and got rave reviews! Definitely a great recipe, thanks for sharing!

    Reply
  2. Theresa says

    October 9, 2015 at 5:28 am

    I made this for a PTO event. The teacher’s ate almost all of it. I snagged a piece and will definitely add it to my recipe collection. I used half oil and half apple sauce.

    Reply
    • Stephanie says

      October 9, 2015 at 12:21 pm

      Good to hear Theresa! 🙂 I do half applesauce sometimes too!

      Reply
  3. judy says

    September 26, 2015 at 6:47 pm

    I love fall also and anything with pumpkin my family loves cream cheese frosting is special treat. I cannot wait to try this out thank you for sharing this.

    Reply
  4. Kristen @ Joyfully Thriving says

    September 21, 2015 at 1:27 pm

    Oh, yum! I love all things pumpkin. And cream cheese frosting? A bonus!

    Reply
    • Stephanie says

      September 22, 2015 at 7:15 am

      I am a lover of cream cheese frosting as well! 🙂

      Reply

Trackbacks

  1. 36 Delicious Pumpkin Treats and Desserts - About A Mom says:
    September 18, 2018 at 5:58 pm

    […] Pumpkin Sheet Cake with Cream Cheese Frosting […]

    Reply
  2. 90 Pumpkin Recipes - Hilary Bernstein says:
    October 1, 2015 at 9:05 pm

    […] Pumpkin Sheet Cake with Cream Cheese Frosting from Six Figures Under […]

    Reply

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