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Pumpkin Sheet Cake


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  • Cream Cheese Frosting:
  • 1 1/2 Cups Sugar
  • 1 Can Solid Pack Pumpkin
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 2 Cups Flour
  • 2 tsp. Baking Powder
  • 2 tsp. Cinnamon
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 8 oz. Cream Cheese, softened
  • 1/2 Cup Butter, softened
  • 2 tsp. Vanilla
  • 4 1/2 Cups Powdered Sugar
  • 24 Candy Pumpkins



Step 1

In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine flour, baking powder, cinnamon, baking soda, and salt; gradually add to pumpkin mixture and mix well. Pour into a greased 15" x 10" x 1" baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small bowl beat the cream cheese, butter and vanilla until smooth. Gradually beat in powdered sugar. Spread over cooled cake; garnish with candy pumpkins. Cover and refrigerate until serving.

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