*This Pumpkin Sheet Cake post was sponsored by Kroger, but all views and opinions are my own.*
We have teamed up with our friends from Kroger to bring you a little taste of the holidays.
I don’t think I will ever get sick of pumpkin. I could honestly eat pumpkin desserts any time of the year and be content with life.
However, I am not the biggest fan of pie, so this year for Thanksgiving I was thinking of a pie alternative and thought to myself, “why not cake?”
So that is where this magical creation began. This Pumpkin Sheet Cake is way easier to make than pie and can feed a crowd!
Make this pumpkin sheet cake ahead of time:
Thanksgiving morning is probably one of the most stressful mornings. It’s hard to rotate different dishes in and out of the oven. However, with this Pumpkin Sheet Cake, you can make it the day before.
We do recommend refrigerating it until serving, or at least overnight if you are making it ahead of time. It has cream cheese frosting, so to avoid that melting or softening too much, we have found it tastes best when it is cold.
Refrigerating it will also keep it from drying out. Be sure to cover it with foil or a lid, and place in the fridge until ready to eat.