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Pumpkin Sheet Cake with Cream Cheese Frosting
Pumpkin Spiced Sheet Cake with Creamy Cream Cheese Frosting
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin cake
Servings:
24
Author:
Melissa Stadler, Modern Honey
Equipment
kitchenaid mixer
baking sheet
measuring cups and spoons
spatula set
Ingredients
Pumpkin Cake:
1
cup
Oil
2
cups
Sugar
4
Eggs
1 - 15
ounce
can Pure Pumpkin Puree
2
cups
Flour
1
teaspoon
Pumpkin Pie Spice or Cinnamon
1
teaspoon
Baking Powder
1/2
teaspoon
Baking Soda
1
teaspoon
Salt
Cream Cheese Frosting:
1/2
cup
1 Stick Butter, softened
1 - 8-
ounce
Cream Cheese
softened
4
cups
Powdered Sugar
1 - 2
Tablespoons
Whole Milk or Cream
1
teaspoon
Vanilla
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, mix oil and sugar for several minutes.
Add eggs and pumpkin and mix well.
Stir in flour, pumpkin pie spice baking powder, baking soda, and salt. Fold ingredients.
Pour cake batter into cookie half sheet pan (approximately 18" x 13")
Bake for 20-24 minutes or until toothpick comes out clean. Let cool.
In mixing bowl, cream together butter and cream cheese. Cream for 4 minutes until light and fluffy.
Stir in powdered sugar. Begin to mix and add the amount of cream or milk needed for desired consistency, about 1 - 2 Tablespoons.
Stir in vanilla.
Spread over cooled pumpkin cake.
Cut into squares and serve.