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!
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!
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!
Pumpkin Sheet Cake
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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
Nutrition
For more delicious fall cakes and bread try these
- For another great pumpkin recipe. This pumpkin gooey butter cake is the perfect fall dessert!
- Pumpkin Chocolate Chip Cookies are a surprising and fun fall variation on the classic treat.
- 3 Ingredient Pumpkin Muffins make for yummy snacks! Muffins are such easy options for breakfast, snacks, and dessert.
- This amazing Pumpkin Bread recipe is so versatile it can be made into a loaf or muffins.
- Looking for more delicious options check out my collection of Easy and Delicious Pumpkin Recipes.
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!
I never heard of a 10×13 baking dish until now. Was that a mistake? Could it be 9×13 or 10×15?
Looks like a ThanksGiving Ideal
I am wondering if it a 13×9 or a 15×10-never heard of 13×10?
Has anyone tried this with less sugar? Wondering how much I could leave out.
Oh and, I did make one change…..I added just 1 tsp. vanilla to the pumpkin mixture.
How much fresh cooked pumpkin would 15 ounce can be? We dont get canned pumpkin where I live. Thank you for your reply
Is that pumpkin puree or just canned pumpkin
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
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!
This sounds delicious!!!
Assuming the applesauce goes in with the wet ingredients…it was not listed in the instructions. I added it though. Baking now! Smells great!
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?
how many grams of fat are in the pumpkin sheet cake?
Now all we need is a pumpkin mushroom soup recipe, hint, hint.