Pumpkin Sheet Cake
User Reviews
5
Pumpkin Sheet Cake
Description
The Pumpkin Sheet Cake relies on a boxed yellow cake mix combined with pumpkin and pumpkin pie spice, creating a batter that bakes quickly into a thick, moist cake with rounded edges from the sheet pan. The texture is dense yet tender due to the pumpkin moisture and oil addition.
The pumpkin topping features cream cheese whipped smooth with sugar, then blended with pumpkin, instant vanilla pudding mix, milk, heavy cream, and cinnamon until thick and fluffy. This mixture sits and firms slightly before spreading on the cooled cake, adding a creamy, spiced layer that complements the pumpkin in the cake itself.
To complete the dessert, whipped heavy cream with vanilla and powdered sugar is prepared to firm peaks and spread or pipe as a final layer, bringing lightness and sweetness contrast. This layered sheet cake can serve many guests easily and suits autumnal gatherings or celebrations.
The recipe suggests refrigerating the cake after topping application to allow layers to set fully and maintain structure when slicing.
Ingredients
For the Cake-
- 15.25 oz yellow cake mix I used Betty Crocker
- 7.5 oz pumpkin 1/2 can
- 3 egg
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 teaspoons pumpkin pie spice
For the Pumpkin Topping-
- 8 oz cream cheese at room temperature
- 1/2 cup sugar
- 7.5 oz pumpkin 1/2 can
- 3.5 oz vanilla pudding mix instant
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon cinnamon
For the Whipped Cream-
- 1 1/2 cups heavy whipping cream
- 1 1/2 teaspoons vanilla
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line an 18x13 lightly colored sheet pan {with sides!} with parchment paper. Spray with nonstick cooking spray and set aside. In a large bowl, mix cake mix, pumpkin, eggs, water, oil and pumpkin pie spice together until combined.
- Batter should be thick and mostly lump free.
- Spread evenly onto the prepared sheet pan and bake for 13-17 minutes or until a toothpick comes out clean from the center. Remove and set aside to cool.
- While the cake is baking, stir cream cheese and sugar together until smooth.
- Stir in pumpkin, vanilla, milk, cream, and cinnamon until thick and fluffy. Scrape sides and mix again briefly to ensure a smooth topping.
- As the pumpkin mixture sits, it should thicken. Refrigerate if cake isn't cooled completely.
- Once cake is completely cooled, spread evenly over entire cake and refrigerate while you make the whipped cream.
- For the cream, whip heavy whipping cream, vanilla, and powdered sugar together until stiff peaks form. Pipe large rosettes onto chilled cake and sprinkle with more pumpkin pie spice. Refrigerate until ready to serve. Cut into 24 square pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 60mg | 20% |
| Sodium | 79mg | 3% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1981IU | 40% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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