Pumpkin isn’t just for pies! Our tasty pumpkin sheet cake recipe makes a delicious treat that’s large enough to share with a group. To top things off, there’s an amazing cream cheese frosting that pairs well with the pumpkin cake flavor. The entire recipe is easy to make, thanks to the canned pumpkin that saves loads of time. Pumpkin pie spice optional, but encouraged!
Ingredients for Pumpkin Sheet Cake
- Canned pumpkin: Canned pumpkin is a time-saver for making a pumpkin cake.
- Sugar: Sugar helps a cake stay moist and soft.
- Canola oil: Canola oil has little flavor, so it’s ideal for baking.
- Eggs: Eggs help the cake rise and play a role in its structure.
- All-purpose flour: Regular all-purpose flour is all that’s needed for this cake, no special flour varieties.
- Baking soda: Baking soda acts as a leavening agent that helps the cake rise.
- Cinnamon: A hint of cinnamon adds just a little warming flavor that makes pumpkin even more enjoyable.
Frosting:
- Cream cheese, butter, vanilla extract, confectioners’ sugar and whole milk: Combined, these ingredients form a delectable cream-cheese frosting.
- Chopped nuts: The nuts go atop the frosting for added texture and crunch.
Directions
Step 1: Make the batter
In a large bowl, beat the pumpkin, sugar and oil together until they’re blended. Beat in the eggs. In a separate bowl, combine the flour, baking soda, cinnamon and salt. Gradually add the dry mixture to the pumpkin mixture, beating until well blended.
Step 2: Bake the cake
Pour the batter into a greased 15x10x1-inch baking pan. Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.
Step 3: Make the frosting
For the frosting, in a small bowl, beat the cream cheese, butter and vanilla together until the mixture is fluffy. Gradually beat in the sugar until smooth. Add milk until the frosting reaches the desired spreading consistency. Frost the cake, then sprinkle it with nuts.
Recipe Variations
- Add pumpkin pie spices: A pumpkin pie spice blend adds the warming scents and flavors of clove, nutmeg, ginger and (more) cinnamon to the cake.
- Use pureed carrots: Replace the pumpkin with 2 cups of pureed carrots for a carrot sheet cake, or make a blend of carrots and pumpkin for a tasty cake that has the nutritional benefits of both carrots and pumpkin.
- Add finely chopped nuts: Small bits of walnuts or pecans add a little crunch to the cake. Keep the pieces small since this cake bakes in a shallow pan.
- Add cinnamon or pumpkin pie spice to the frosting: Just a little cinnamon or pumpkin pie spice is all that’s needed to flavor the cream cheese frosting for another layer of interest. Yum!
How to Store Pumpkin Sheet cake
Since this cake has a cream cheese frosting, it’s best to store it in the refrigerator. Wrap it in plastic or in smaller airtight containers. The cake keeps in the refrigerator for about 4 days.
Can you freeze pumpkin sheet cake?
Sure! If freezing the cake before it’s frosted, cut it into more manageable thirds (or individual pieces) since an entire sheet cake may not fit in the freezer. Wrap pieces in two layers of plastic, then a layer of foil, or store the cake portions in zippered freezer bags. If the frosting is already on the cake, freeze the cake on a tray until the frosting hardens, then transfer it to storage bags or containers and put those in the freezer. Frozen pumpkin sheet cake keeps for about two months.
Pumpkin Sheet Cake Tips
I don’t have canola oil; can I use a different oil?
Sure, other cooking oils such as vegetable oil or even coconut oil work 1 for 1 in place of the canola. Even a mild-tasting olive oil could work, but it may add a little fruity flavor.
What type of sheet pan is this?
A 15x10x1-inch sheet pan is also called a jellyroll pan or a rimmed baking sheet. If you have either of those, that’s the correct pan size for this recipe. If you have slightly different baking pans that are 1-inch deep, those will work as well; just keep an eye on the baking time and check on the cake a few minutes early.
Could I use pureed sweet potatoes instead of pumpkin?
Yes, the flavors of pumpkin and sweet potato are similar. Just swap the pumpkin out for the same amount of pureed sweet potatoes. (In a can, it’s often called sweet potato puree.)
