Back to Pumpkin Sheet Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pumpkin Sheet Cake Recipe

Pumpkin Sheet Cake Recipe

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 YIELD:20-24 servings

Ingredients

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

Directions

  • 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.

Nutritional Facts

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

Reviews for Pumpkin Sheet Cake

Sort By :
MY REVIEW
Sylvester90
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."

MY REVIEW
sandyko
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."

MY REVIEW
NancyS1955
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."

MY REVIEW
gaylene2
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."

MY REVIEW
4Huskers
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."

MY REVIEW
RoseLuvsRetro
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."

MY REVIEW
MargieAnnWarrick
Reviewed Dec. 23, 2012

"The Best tasting cake. My favorite"

MY REVIEW
krmustang22
Reviewed Sep. 25, 2012

"Wonderful cake! One of my favorites!"

MY REVIEW
raych32
Reviewed Jan. 29, 2012

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

MY REVIEW
saw-whet
Reviewed Oct. 19, 2011

"Easy to make and good."

MY REVIEW
Normaraye
Reviewed Oct. 5, 2011

"When this first came out in a Taste of Home Magazine years ago, I tried it and got hooked. I since lost the recipe and was elated when I stumbled upon it today. A must try! Very moist and yummy!"

MY REVIEW
Darrelyn
Reviewed Nov. 6, 2010

"This is the best pumkin cake ever! Everytime I make it, I get compliments. People love this! It is so easy to make. I would not change a thing with the recipe. If you love pumpkin, you will love this cake."

MY REVIEW
kandy1271
Reviewed Oct. 24, 2010

"This is an amazing recipe. Very easy to make and absolutely delicious! Everyone loves it."

MY REVIEW
gratefulservant_AZ
Reviewed Jul. 22, 2010

"I have been making this every year for many years. It is one of the first fall recipes I make each year. I love it and so does everybody who tries it."

MY REVIEW
sarann63
Reviewed Jul. 22, 2010

"This has become my daughter's "signature" cake. Whenever there is a get-together even the children ask if she will bring it!! Most of the time she uses 2 cups of pureed carrots instead of pumpkin. So good!!"

MY REVIEW
smwa62
Reviewed Oct. 2, 2009

"I have baked this recipe for years and never seen it any where else! My family can't wait for me to make it! It's great with a cup of coffee!!!"

MY REVIEW
tammy_marco
Reviewed Feb. 21, 2009

"I have made this cake several times and each time it comes out delicious! It is one that I will continue to make."

MY REVIEW
Nila Gay Richards
Reviewed Oct. 28, 2008

"I baked this cake for a dinner at church and got lots of good comments on it. I had lost my recipe. now I can bake it again. Great cake. Thanks for the recipe."

Loading Image