Pumpkin Sheet Cake with Cream Cheese Frosting
This pumpkin sheet cake with cream cheese frosting is the perfect fall dessert and it feeds a crowd!
Servings: 15 people
Calories: 601kcal
Ingredients
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 15 ounce can pumpkin puree
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- For the frosting:
- 8 ounces cream cheese softened
- 1/2 cup 1 stick butter, softened
- 16 ounce package powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 cake pan and set aside.
- In a medium bowl, mix together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, mix together pumpkin, sugar, oil, and eggs until fully incorporated.
- Add the dry mixture into the wet mixture and mix well.
- Pour the cake batter into the greased cake pan.
- Bake for 25-30 minutes, until a fork inserted in the center of the cake comes out clean.
- Allow the pumpkin sheet cake to fully cool and frost with the cream cheese frosting.
- To make the cream cheese frosting: cream together the cream cheese and butter with a hand or stand mixer. Add in the powdered sugar and vanilla extract. Mix well.
- Refrigerate any uneaten portion of the pumpkin sheet cake with cream cheese frosting.
Nutrition
Calories: 601kcal