Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe

5 19 39
Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe
Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe photo by Taste of Home
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Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe

Read Reviews
5 19 39
Publisher Photo
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

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

Directions

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 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.
Originally published as Pumpkin Sheet Cake in Taste of Home October/November 2006, p23

Nutritional Facts

1 piece: 346 calories, 17g fat (5g saturated fat), 48mg cholesterol, 184mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 3g protein.

  • 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
  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

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Reviews forPumpkin Spice Sheet Cake with Cream Cheese Frosting

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MY REVIEW
Parisbobparis User ID: 6070195 277093
Reviewed Oct. 31, 2017

"Very disappointed - No pumpkin or spice taste and very heavy. Deleting this from my collection"

MY REVIEW
xmeomen2000 User ID: 7210611 208253
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
CDoo User ID: 6770245 161086
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
cherylyoung User ID: 5912806 98230
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
samoanjoy User ID: 2463701 93488
Reviewed Oct. 11, 2014

"9 out of 10!"

MY REVIEW
GeeliciousConfections User ID: 8016190 90911
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!"

MY REVIEW
Jmb21 User ID: 7736468 160645
Reviewed Aug. 25, 2014

"This cake is awesome!! I made it for a family dessert and everyone loved it! They said I needed to make it again. Tastes great even without frosting. The frosting just makes it that much better! I thought that 4 cups of sugar for the frosting was too much sugar so I just added 2-2 1/2 cups. It was plenty sweet! I also substituted half the oil for applesauce and it came out moist and perfect! I did have to bake it for about another 10 minutes. This cake is more dense than other cakes but is still great!! Keeper if you love pumpkin! I know I do."

MY REVIEW
gogogo User ID: 1595664 208252
Reviewed Oct. 14, 2013

"AWESOME! I made it with gluten-free baking mix from our local kitchen specialty store for my friend, and it turned out wonderfully, and whoever tried it thought it was great. I had to make it in a 9x13 pan (and baked it for longer), because I forgot to use the gf stuff the first time around and so my 15x10 was in use. HA!"

MY REVIEW
lurky27 User ID: 1251896 90910
Reviewed Sep. 23, 2013

"Works fine in a 13x9 pan. Took 25 minutes. Whole wheat flour works great.

~ Theresa"

MY REVIEW
Jespap User ID: 7417330 92887
Reviewed Sep. 22, 2013

"I made this tonight and it is absolutely scrumptious. VERY moist..... I cheated and used canned frosting and sprinkled with nuts. Very Good!"

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