Pumpkin Sheet Cake with Cream Cheese Frosting
If you try any new pumpkin spice recipe this season, make it this pumpkin sheet cake with cream cheese frosting. It's sweet, moist, and flavorful. Plus, it makes your whole house smell like pumpkin. So good!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert Recipes
Cuisine: American
Servings: 15 people
Calories: 548kcal
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 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
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.
Serving: 1slice | Calories: 548kcal | Carbohydrates: 73g | Protein: 5g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 356mg | Fiber: 1g | Sugar: 58g