Pumpkin Spice Sheet Cake with Cream Cheese Frosting
Total Time
Prep: 20 min. Bake: 20 min. + cooling
Makes
24 servings
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe photo by Taste of Home
Reviews
Best ever Pumpkin sheet cake and the Cream Cheese frosting just sets it off perfectly.
Very disappointed - No pumpkin or spice taste and very heavy. Deleting this from my collection
No comment left
Really good stuff! I added extra 1tsp cinnamon & 1/4 tsp clover...cause I love spice. Also cut frosting recipe in half.
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.
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.
9 out of 10!
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!
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.
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!