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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

Ingredients

  • 1 can (15 ounces) pumpkin
  • 1-1/2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • FROSTING:
  • 1/2 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar
  • 24 candy pumpkins

Directions

  1. Preheat oven to 350°. Grease a 15x10x1-in. pan.
  2. Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack.
  4. For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

Nutrition Facts

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

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