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Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe
Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe photo by Taste of Home

Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe

Publisher Photo
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 1-1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • CREAM CHEESE FROSTING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar
  • 24 candy pumpkins

Nutritional Facts

1 serving (1 piece) equals 336 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 173 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 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 smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.
Originally published as Pumpkin Sheet Cake in Taste of Home October/November 2006, p23

Nutritional Facts

1 serving (1 piece) equals 336 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 173 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pumpkin Spice Sheet Cake with Cream Cheese Frosting

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 30, 2014

"Really good stuff! I added extra 1tsp cinnamon & 1/4 tsp clover...cause I love spice. Also cut frosting recipe in half."

MY REVIEW
Reviewed Nov. 6, 2014

"This was the first time I've made a cake that didn't come out of a box. It was very easy and the taste was amazing! I did use a standard cake pan and it came out perfect. For the frosting, I did cut it back to 3 cups of powdered sugar, and it was very yummy but I think next time I will stop at two and taste and add if needed. I also used an 8oz package of cream cheese."

MY REVIEW
Reviewed Oct. 23, 2014

"Very good. The only thing I changed was to use 8oz of cream cheese instead of the 6oz as stated. I used the whole package & it turned out great. This is the 4th time I've made it, it's not around for too long."

MY REVIEW
Reviewed Oct. 11, 2014

"9 out of 10!"

MY REVIEW
Reviewed Sep. 30, 2014

"This is excellent, I did adjust to weigh my cake flour to sifted 7oz , minimized sugar to 1 1/4 cup, and oil to 3/4 cup.

Love this recipe and it's now part of my recipe box!"

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