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4.75 from 4 votes

Pumpkin Sheet Cake

Delicious moist pumpkin cake with cream cheese frosting
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin, pumpkin desserts
Servings: 12
Calories: 458kcal
Author: Cindy Hopper


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


  • 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.


Calories: 458kcal | Carbohydrates: 69g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 386mg | Potassium: 216mg | Fiber: 1g | Sugar: 50g | Vitamin A: 5865IU | Vitamin C: 1.6mg | Calcium: 73mg | Iron: 1.9mg