Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake with Cream Cheese Frosting

A moist pumpkin sheet cake with homemade cream cheese icing

Yield: 

20-24 servings

Ingredients: 

Cake Ingredients:

16 ounces (2 cups) canned solid-pack pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt

Cream Cheese Frosting Ingredients:

4 ounces cream cheese, softened
5 tablespoons melted butter
1 1/2 teaspoons vanilla
1 3/4 cups powdered confectioner's sugar
2-4 teaspoons milk
chopped nuts, for topping

Instructions: 

1. Beat pumpkin, sugar, and oil. Add eggs, mixing well.

2. In another bowl, combine dry cake ingredients and stir to mix. Add to pumpkin mixture and beat well.

3. Pour batter into greased 15 x 10 x 1-inch jelly roll pan. Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick. Cool on a wire rack (in the pan); cover with a towel after about 15 minutes of cooling.

4. To make frosting, beat cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar, mixing well. Add milk until frosting reaches desired thickness. Frosten cooled cake and sprinkle with chopped nuts if desired.

Pumpkin sheet cake with cream cheese frosting
Pumpkin sheet cake with cream cheese frosting
Pumpkin sheet cake with cream cheese frosting
Preparation Time: 

30 minutes

Cooking Time: 

25-30 minutes

Tammy's Review: 

This is a soft spicy pumpkin sheet cake, and the frosting goes perfectly with the cake. It's easy to make and always goes over well.

The frosting is one of the best cream cheese frosting recipes I've ever tasted. Sometimes I cut the cake in half and stack it for a two-layer look. Either way, this is a really simple and easy autumn cake! My rating: 10/10

Pumpkin sheet cake with cream cheese frosting

Comments

Please see the recipe above for my complete review! Thanks! ~Tammy

Rating: 
5

I agree with Tammy. The frosting on this cake is amazing! I thought with 2 cups of sugar it would be very sweet but it has a nice level of sweetness. Very moist with a light pumpkin flavor. I think my oven is calibrated higher. My cake came out perfectly done after about 20 minutes, so I would recommend watching the bake time. Other than that, a real winner!

Rating: 
5

I made this cake with half fresh roasted pumpkin with a little canned to supplement (using up leftovers). It turned out beautifully. My husband loved licking the frosting off the beaters. :-P

Rating: 
5

My First time
At making anything with canned pumpkin.Actually anything pumpkin!It is
really good and love the frosting.We had it for snack when the boys
got home from school today.I have tried a lot of Tammy's recipes the
last couple weeks and all of them were good.Thanks~

Rating: 
5

This is one of the best cakes EVER. It's got great flavor, stays
moist, and is always a big hit! It's definitely a 10 on my scale!

Rating: 
5

I will be making this again!

Rating: 
5

This pumpkin cake is the perfect texture - so moist and yummy! The frosting is the perfect touch. I can't wait to make it again!

Rating: 
5

Just made this last night and it was delicious. The icing was very sweet so I think next time I'll cut back on the sugar. It was a big hit in at the office where I work. Very moist and I'll definitely be making it again soon.

Rating: 
5

Absolutely Yummy!!!! This is an incredible recipe!! You've got to try it!!!

Rating: 
5

I made this one of my desserts for after Christmas dinner. I served 12 people and all of them came back with positive remarks! My mother and MIL both wanted to have the recipe! The cake is moist and the frosting is a perfect ratio to the cake. Instead of using cinnamon, I substituted pumpkin pie spice and still had a very yummy cake!

I love how it feeds a crowd very easily! Definitely will make this again!

Rating: 
5

Yum...this cake is so moist & delicious! The cream cheese frosting is a perfect match. I will make this for years to come. My family couldn't get enough of it and it was so easy to make. This is a crowd pleaser!

Rating: 
5

I made this recipe using Bob's Red Mill Gluten Free All Purpose Baking flour to replace the wheat flour and used 1 cup of sucanat and 1 cup of regular sugar for the 2 cups of sugar. It turned out WONDERFUL! We will be making this again, and again! My celiac kids LOVED it and so did everyone else that doesn't have to eat gluten free.

Rating: 
5

Exactly what I love about homemade cakes - simple and classic. This came together very fast with ingredients I had on hand. I did sub 1/2 cup of the oil for 1/2 cup applesauce to save on some calories and it was great.

Rating: 
5

Made this cake for my daughters 15th birthday lunch with the extended family. It is one of her favorites. It was such a hit with everyone. My dad laughed because he heard some of the little boy cousins talking about how good the cake was. One of them actually came up to ask if I would make it for his birthday (not till next May). There was only 1 very tiny peice of cake left. The only difference that i did is I used 8 oz of cream cheese for my frosting. Love cream cheese. Thank you Tammy for such a yummy recipe.

Rating: 
5

This is a delicious recipe! Moist cake, yummy icing. I did add a couple more ounces of cream cheese to cut the sweetness a bit. I also just have a 9x13 pan but it was great "thicker" as well. It's a very addicting cake!

Rating: 
5

This cake has been a big hit for me. Tomorrow will be the 3rd benefit I'm taking making it for as requested. Going to print out the recipe & your website info to share so everyone will know where I found this wonderful cake & all the rest of your yummy recipes. I love this site...Thank You!

Rating: 
5

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