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Pumpkin Spice Sheet Cake with Cream Cheese Frosting

 Pumpkin Spice Sheet Cake with Cream Cheese Frosting
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
24 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 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
  • 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


  • 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.
  • 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

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Pumpkin Spice Sheet Cake with Cream Cheese Frosting (continued)

Directions (continued)

  • center comes out clean. Cool on a wire rack.
  • 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.
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.
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