Pumpkin Sheet Cake Recipe
Light and fluffy homemade Pumpkin Sheet Cake with delicious cream cheese frosting. This tasty cake can feed a crowd and everyone always loves it!
Servings: 30
Calories: 206kcal
Equipment
- Half Sheet Pan
- Non-stick Cooking Spray
- Mixing Bowl (2)
- Hand or Stand Mixer
Ingredients
Pumpkin Cake
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin puree
- 2 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting
- 1 cup butter softened
- 1 8 ounce package cream cheese
- 2 teaspoons vanilla
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Spray a half baking sheet (13 x 18 inch cookie sheet) with nonstick cooking spray.
- In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
- Slowly add the flour but continue stirring to avoid lumps. Mix until well combined.
- Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt and mix until well combined.
- Pour the batter into prepared baking sheet and spread in an even layer.
- Bake for 25-30 minutes, or until set and let cool completely.
- For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.
- Add vanilla and powdered sugar and mix until smooth.
- Spread frosting over the cake and sprinkle cinnamon on top, if desired.
Notes
You can make this cake the day before. We do recommend refrigerating it until serving.
Nutrition
Calories: 206kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 160mg | Potassium: 28mg | Fiber: 1g | Sugar: 26g | Vitamin A: 50IU | Calcium: 32mg | Iron: 1mg