Pumpkin Sheet Cake Recipe
Pumpkin Sheet Cake Recipe photo by Taste of Home
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Pumpkin Sheet Cake Recipe

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The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:20-24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 20-24 servings


  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 ounces cream cheese, softened
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups confectioners' sugar
  • 3 to 4 teaspoons whole milk
  • Chopped nuts

Nutritional Facts

1 piece: 269 calories, 14g fat (4g saturated fat), 46mg cholesterol, 201mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 3g protein.


  1. In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
Originally published as Pumpkin Sheet Cake in Taste of Home October/November 1995, p39

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swoods53 User ID: 8961100 256108
Reviewed Oct. 29, 2016

"I love pumpkin and I am betting this cake tastes really good when it turns out right. I just made this today and I used my stone jelly roll pan and I always start it out in a cold oven so it doesn't crack. I set the temp and time just like the recipe said, but when I checked on it part way through the baking... the top was turning dark brown. If I had let it go I would have had a burnt offering. I let it cool and then frosted it. When I cut into that cake it was still raw on the bottom. But like I said if I had let it go it would have been burned on top. Any suggestions."

Sylvester90 User ID: 5984649 239438
Reviewed Dec. 14, 2015

"I love this cake and get a lot of compliments on it. I make it at least once every fall. It is so moist and delicious."

sandyko User ID: 5901524 237014
Reviewed Nov. 9, 2015

"I have been making this cake for many years--everyone loves it. I bake it in a 9 x 13 pan and add extra spices--ginger, allspice, and cloves because I love a more like pumpkin pie flavor for the cake. I am not a fan of cream cheese icing so I always use a caramel frosting instead."

NancyS1955 User ID: 3437169 236283
Reviewed Nov. 3, 2015

"I make this every year and last year I took it to class for my foreign students to try, since some had never had pumpkin. They raved about it and yesterday someone who moved up two levels asked if I was going to make my cake for my class again & if so, let her know, lol. Then the teacher in that class asked if we'd be having a Thanksgiving carry-in for our class and that several of her students were talking about the cake they'd had in my class. It's moist, flavorful, goes far and I never have left-overs. The only difference is the frosting--I use pumpkin flavored creamer instead of milk for my frosting for more flavor and I also put candy pumpkins on each square, as some are allergic to nuts."

gaylene2 User ID: 3368539 11314
Reviewed Jul. 15, 2014

"Who can turn down cream cheese frosting, right? I'll often find a lonely can of pumpkin in my cupboard sometimes and this is a great way to use it up!! I have extra large cookie sheets (16 X 12 ) so I will double the frosting."

4Huskers User ID: 5191012 4732
Reviewed Nov. 26, 2013

"Like many others, I have made this for years and everyone just loves it! It really is easy and is just so yummy it's hard to eat just one piece! I'll be making it again tomorrow for our Thanksgiving dinner."

RoseLuvsRetro User ID: 6093089 8897
Reviewed Nov. 2, 2013

"I have made this cake at least once a year since it was published in the Taste of Home Product Guide several years ago.. I make it according to directions and it turns out perfect and delicious every time. I always receive many compliments on it too."

MargieAnnWarrick User ID: 7053139 6286
Reviewed Dec. 23, 2012

"The Best tasting cake. My favorite"

krmustang22 User ID: 5351472 8852
Reviewed Sep. 25, 2012

"Wonderful cake! One of my favorites!"

raych32 User ID: 1013655 200250
Reviewed Jan. 29, 2012

"This recipe is from my high school typing teacher, Miss Baker! This cake is always part of my Fall baking."

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