Pumpkin Sheet Cake
User Reviews
5.0
138 reviews
Excellent
Pumpkin Sheet Cake
Report
This Pumpkin Sheet Cake is full of sweet, fall flavors and finished off with a cream cheese icing. It’s easy to make and perfect for a crowd!
Share:
Ingredients
Cake:
- 1 3/4 cup granulated white sugar
- 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
- 1 cup vegetable oil
- 4 eggs
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Cream Cheese Icing:
- 1 (8 oz) package cream cheese softened
- 1/2 cup butter 1 stick, softened
- 2 teaspoons vanilla extract
- 3 1/2-4 cups powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat oven to 350 degrees. Grease a 15x10 inch pan ( a large rimmed cookie sheet for me) and set aside.
- Beat together sugar, pumpkin, oil, and eggs. In a separate bowl, combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Gradually add dry ingredients to the pumpkin mixture and mix well.
- Pour into prepared pan and spread evenly. Bake for 20-25 minutes, until toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack.
- Prepare frosting: beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until smooth and desired consistency is reached. Add in a couple teaspoons of milk to thin out frosting. Spread on top of cooled cake then sprinkle with cinnamon and chopped pecans if desired.
Notes
- What kind of pan to use: I like to make this pumpkin sheet cake in a 15x10 inch rimmed baking sheet pan, also known as a jelly roll pan. You can also make the cake in a 9x13 inch pan, but your baking time will increase.
- Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the pumpkin sheet cake batter.
- Making in advance: This can be made 1-2 days ahead of time and stored in the refrigerator. I do recommend removing it from the refrigerator and allowing it to come closer to room temperature about 1-2 hours before serving, but that’s just personal preference. It tastes delicious cold as well!
- Storing: any leftover pumpkin sheet cake can be stored in an airtight container in the refrigerator for up to four days. Keeping the cake in the fridge helps to retain its freshness, especially with the cream cheese icing.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
60g
(20%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
56mg
(19%)
Sodium
277mg
(12%)
Potassium
31mg
(1%)
Sugar
47g
(94%)
Vitamin A
245IU
(5%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 277mg | 12% |
| Potassium | 31mg | 1% |
| Sugar | 47g | 94% |
| Vitamin A | 245IU | 5% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
138 reviews
Excellent
Other Recipes
You'll Also Love
