Pumpkin Sheet Cake

    Posted by  ·  September 8, 2018

    I love pumpkin and this pumpkin sheet cake my sister-in-law makes is delicious! You will love how moist and spicy it is. The best part is that it is lower in fat than regular pumpkin cake or bars!

    pumpkin sheet cake

    This pumpkin sheet cake is the perfect fall dessert recipe. If you love pumpkin as much as I do you have to try my pumpkin chocolate chip cookies and this pumpkin bread recipe is the best ever! If you need a yummy dip for a party my pumpkin cheesecake dip will be sure to satisfy! You also don’t want to miss pumpkin muffins with only three ingredients. It doesn’t get any easier than that. My newest way to have pumpkin cake is utilizing the Instant Pot. This chocolate chip pumpkin bundt cake is divine!

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    5 from 3 votes
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    Pumpkin Sheet Cake

    Delicious moist pumpkin cake with cream cheese frosting

    Course Dessert
    Cuisine American
    Keyword pumpkin, pumpkin desserts
    Cook Time 30 minutes
    Servings 12
    Calories 458 kcal
    Author Cindy

    Ingredients

    Pumpkin Sheet Cake

    • 4 eggs
    • 1   cup granulated sugar
    • 2/3 cup brown sugar
    • 1/2 cup vegetable oil
    • 1/2 cup applesauce
    • 15- ounce can pumpkin
    • 2 cups sifted all-purpose flour
    • 2 teaspoons baking powder
    • 3 teaspoons ground cinnamon
    • 1/8 teaspoon ground cloves
    • 1 teaspoon salt
    • 1 teaspoon baking soda

    Cream Cheese Frosting

    • 6 Tablespoons cream cheese softened
    • 6 Tablespoons butter softened
    • 2 cups sifted confectioners' sugar
    • 1 teaspoon vanilla extract

    Instructions

    1. Preheat the oven to 350 degrees F.
    2. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by the 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
    3. To make the icing, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on the cooled pumpkin cake.

    If you are looking for a lower fat version of pumpkin cake that is still super moist and full of flavor give this pumpkin sheet cake a try!

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    Comments

    1. Thursday, September 13th, 2018
      love love love. These cake looks super delicious. Thanks for the recipe.
    2. Me
      Friday, September 9th, 2016
      love this Pumpkin sheet cake
    3. Sue
      Friday, November 6th, 2015
      Since the applesauce was NOT listed in the directions, I omitted it. ( totally forgot). I hope the cake turns out ok without the applesauce, but could you revise the recipe please!
    4. Kristina
      Sunday, November 1st, 2015
      I don't mean to be impolite, but just to share with others who are looking for reviews, we didn't really care for this cake. I invited friends over for dessert, and they ate it, but no one commented on it. It didn't have a lot of flavor, and I thought the cake was too firm and spongey, not as moist and soft as a sheet cake ought to be. The frosting was tasty, but if I was to make this again (which I don't plan on), I would do 1.5 or twice as much frosting; I tried scraping it off one piece and adding it to another, and it improved the taste and texture. I'm glad so many enjoy it, though, and I appreciate your sharing the recipe! Just not our thing.
      • Cindy
        Saturday, September 8th, 2018
        No worries Kristine, thanks for giving it a try. I have found when baking with less fat the cake isn't as moist.... I found this cake to be super moist, while not too spongy. I try to just mix it JUST until mixed.
    5. SAndy
      Thursday, October 8th, 2015
      All the ingredients are not mentioned in the directions. Note this before mixing up. I have the batter in my oven right now!
    6. Jenn
      Wednesday, October 29th, 2014
      Can this be made into cupcakes? If so what would need to be done different?
    7. Sue f
      Saturday, October 18th, 2014
      I added the brown sugar at the end as it was list in the mixture. Baking now.
    8. bonnie
      Wednesday, October 1st, 2014
      I use fresh pumpkin also..I freeze it in 2 cup (16oz) amounts..I use it for my recipes that call for a 15oz can of pumpkin..I've never had any problems. Hope this helps..
    9. Ruby
      Tuesday, September 2nd, 2014
      but it was good
    10. Ruby
      Tuesday, September 2nd, 2014
      I had to bake for 20 mins more than called for should the tooth pick come out clean? I used the 9 x13 pan I have never seen a 13 x 10 pan
    11. Carol
      Monday, September 1st, 2014
      I grow my own pumpkin for baking, does anyone know if 15 ounces of pumpkin is the same as a 15 oz. Can of pumpkin?
    12. Rosalie
      Monday, September 1st, 2014
      Debbie, your 15x10 pan should be fine. That's what I use it for sheet cakes. :)
    13. Lisa
      Sunday, August 31st, 2014
      I made this in a 9x13 pan, added the applesauce AND the cloves and it came out fabulous!!!
    14. Debbie
      Saturday, August 30th, 2014
      I have never seen a 10x13 sheet pan. I have a 9x13 deep pan or a 15x10 sheet pan, would either of those work?
    15. Stephanie
      Saturday, August 30th, 2014
      If you go to spark recipes.com you can build your recipe in there. I was just trying to figure out something to take for tomorrow and this might be it.
    16. Debbie S
      Friday, August 29th, 2014
      This pumpkin cake is so good!!!! I wanted to point out a couple of omissions in your directions. You need to add the applesauce to the wet ingredients and the cloves to the dry ingredients. Thank you for an awesome recipe!
    17. Linda
      Thursday, August 28th, 2014
      I never heard of a 10x13 baking dish until now. Was that a mistake? Could it be 9x13 or 10x15?
    18. Leslie
      Wednesday, August 27th, 2014
      Looks like a ThanksGiving Ideal
    19. VM
      Wednesday, August 27th, 2014
      I am wondering if it a 13x9 or a 15x10-never heard of 13x10?
    20. Donna H.
      Tuesday, August 26th, 2014
      Has anyone tried this with less sugar? Wondering how much I could leave out.
    21. Tuesday, August 26th, 2014
      Oh and, I did make one change.....I added just 1 tsp. vanilla to the pumpkin mixture.
    22. Thea
      Tuesday, August 26th, 2014
      How much fresh cooked pumpkin would 15 ounce can be? We dont get canned pumpkin where I live. Thank you for your reply
    23. Cassandra
      Monday, August 25th, 2014
      Is that pumpkin puree or just canned pumpkin
    24. Buff1
      Sunday, August 24th, 2014
      If cut into 12 servings, each serving is 351 calories, 58g carbs, 12g fat, 6g protein, 7g fiber, 35g sugar.

      I ran this through the recipe builder at MyFitnessPal.com
    25. Erica
      Sunday, August 24th, 2014
      Is it safe to assume to add the cloves with the dry and the applesauce with the wet? I'm about to make this! It sounds amazing!
    26. Camille
      Monday, August 18th, 2014
      This sounds delicious!!!
    27. Terri
      Monday, November 25th, 2013
      Assuming the applesauce goes in with the wet ingredients...it was not listed in the instructions. I added it though. Baking now! Smells great!
    28. annette siedlecki
      Saturday, November 16th, 2013
      how many grams of fat are in the pumpkin sheet cake?
      • Sunday, November 17th, 2013
        Oh Annette I am sorry I don't know. I wonder if there is a program on line that can figure this. Anybody know of one?
    29. connie
      Tuesday, October 29th, 2013
      Now all we need is a pumpkin mushroom soup recipe, hint, hint.