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Pumpkin Dream Cake

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 to 12 people
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 (15 ounce) can pumpkin puree
  • 1 ¾ cups brown sugar
  • ½ cup plain greek yogurt
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
cinnamon cream cheese frosting
  • 2 8- ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
  2. In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you'd like) as this isn't overly spiced.
  3. In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
  4. Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
  5. Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.
  6. Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries - once the cake comes out and cools, it does not taste eggy!
  7. Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!
cinnamon cream cheese frosting
    Cup of Yum
  1. Beat the cream cheese and butter together until creamy. Beat in the sugar and cinnamon until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake!