Pumpkin Sheet Cake Recipe

5 21 28
Pumpkin Sheet Cake Recipe
Pumpkin Sheet Cake Recipe photo by Taste of Home
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Pumpkin Sheet Cake Recipe

Read Reviews
5 21 28
Publisher Photo
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
MAKES:
20-24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
20-24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup vegetable 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 or margarine, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups confectioners' sugar
  • 3 to 4 teaspoons milk
  • Chopped nuts

Directions

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done. Cool.
For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. 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

Nutritional Facts

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

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup vegetable 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 or margarine, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups confectioners' sugar
  • 3 to 4 teaspoons milk
  • Chopped nuts
  1. In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done. Cool.
  2. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. 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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Reviews forPumpkin Sheet Cake

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xxcskier User ID: 1136353 276600
Reviewed Oct. 22, 2017

"I made this cake for the first time. Couple weeks ago and it is delicious! Makes enough for a family gathering Of to share with friends and neighbors! Excellent recipe!"

MY REVIEW
angela32 User ID: 3084463 273230
Reviewed Sep. 19, 2017

"This cake is delicious. A family favorite all year round!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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

"The Best tasting cake. My favorite"

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