Servings
Font
Back
One-Bowl No-Mixer Pumpkin Sheet Cake
5 from 18 votes

One-Bowl No-Mixer Pumpkin Sheet Cake

This One-Bowl No-Mixer Pumpkin Sheet Cake combines pumpkin puree, butter, sugars, eggs, and spices into a simple batter mixed by hand and baked in a sheet pan. The cake is topped with a smooth cream cheese icing made with cream cheese, butter, powdered sugar, and vanilla for a moist, spiced dessert with a rich, creamy finish.

Prep Time
30 mins
Cook Time
25 mins
Servings: 20
Calories: 360 kcal
Course: Dessert, Snacks, Cake
Cuisine: American

Ingredients

For the cake:
  • 1 cup butter
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 1 pumpkin puree 15-ounce can
  • 4 egg large
  • 2 teaspoons vanilla extract
  • 2½ teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour
For the icing:
  • 2 ounces cream cheese softened
  • 4 tablespoons half and half a bit more, if needed
  • ½ cup butter
  • 4 cups powdered sugar a bit more, if needed
  • 1 vanilla bean halved and seeds scraped out (or 1 teaspoon vanilla extract, medium size

Instructions

For the cake:
    Cup of Yum
  1. Preheat the oven to 350˚F (175˚C). Spray a 13x18-inch sheet pan with baking spray and rub with a paper towel to coat. Set aside.
  2. Place butter in a medium-size microwave-safe bowl and cover with a slightly damp paper towel. Cook on high power for 60-90 seconds or until butter is just melted
  3. Add the sugars and the pumpkin puree and whisk together until smooth. Add the eggs and vanilla and whisk until well combined.
  4. Add the pumpkin pie spice, baking powder, baking soda and salt and whisk until nice and smooth with no lumps. Add the flour and whisk one last time until smooth.
  5. Transfer the batter to the prepared pan and smooth to an even layer. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean (or the internal temperature should be 205-210˚F.). Cool before icing.
For the icing:
  1. Place cream cheese in a medium-size microwave-safe bowl. Microwave for 20 seconds until nice and soft, then add 1 tablespoon of half and half and whisk until smooth. Add the remaining 3 tablespoons of half and half and whisk again until smooth.
  2. Add the butter to the cream cheese mixture and return the bowl to the microwave. Cook for 1 minute on high power, just until the butter is melted.
  3. Add the vanilla bean seeds or (vanilla extract) and stir. The mixture may seem separated at first but keep stirring and it will smooth out. Add 2 cups of the powdered sugar and whisk until nice and smooth. Add remain powdered sugar and stir until creamy smooth. Icing should be creamy and spreadable. If it’s too thin, add a little extra powdered sugar, if too thick, add a little extra half and half.
  4. Transfer the icing to the top of the cooled cake and spread to an even layer. If desired, use the back of a spoon to create swirls. Enjoy!

Notes

  • Prepare the icing as directed for a thin layer or double the quantities for a thicker frosting.
  • Using a microwave to melt the butter simplifies mixing the batter without a stand mixer.
  • Make sure to bake until a toothpick comes out clean or the internal temperature reaches 205-210°F for best doneness.
  • This recipe fits a 13x18-inch pan producing multiple servings, ideal for sharing or leftovers.

Nutrition Information

Calories 360kcal (18%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Cholesterol 74mg (25%) Sodium 262mg (11%) Potassium 91mg (2%) Fiber 1g (4%) Sugar 42g (84%) Vitamin A 529IU (11%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 360

% Daily Value*

Calories 360kcal 18%
Carbohydrates 53g 18%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 74mg 25%
Sodium 262mg 11%
Potassium 91mg 2%
Fiber 1g 4%
Sugar 42g 84%
Vitamin A 529IU 11%
Vitamin C 1mg 1%
Calcium 45mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.