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Pumpkin Spice Sheet Cake with Cream Cheese Frosting

Pumpkin Spice Sheet Cake with Cream Cheese Frosting
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD: 24 servings.

Ingredients

  • 1 can (15 ounces) pumpkin
  • 1-1/2 cups sugar
  • 4 large eggs
  • 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.

Reviews

Average Rating:
  • Parisbobparis
    Dec 31, 1969

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

  • xmeomen2000
    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.

  • CDoo
    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.

  • cherylyoung
    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.

  • samoanjoy
    Oct 11, 2014

    9 out of 10!

  • GeeliciousConfections
    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!

  • Jmb21
    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.

  • gogogo
    Dec 31, 1969

    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!

  • lurky27
    Dec 31, 1969

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

    ~ Theresa

  • Jespap
    Dec 31, 1969

    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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