Delicious cake and I’ve made it numerous times. Light and fluffy homemade pumpkin cake topped with delicious cream cheese frosting. Who can turn down cream cheese frosting, right? I’ll often find a lonely can of pumpkin in my cupboard sometimes and this is a great way to use it up!!
I am not the biggest fan of pie, so last year for Thanksgiving I was thinking of a pie alternative and thought to myself, “why not cake?” So that is where this magical creation began. This Pumpkin Sheet Cake is way easier to make than pie and can feed a crowd! This tasty cake can feed a crowd and everyone always loves it! This pumpkin dessert is perfect for Thanksgiving.
Pumpkin Sheet Cake
Pumpkin Cake:
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting:
- 1 cup butter, softened
- 1 (8 ounce) pkg. cream cheese
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Directions:
Preheat oven to 350 degrees F.
Spray a half baking sheet with nonstick cooking spray.
In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
Slowly add the flour but continue stirring to avoid lumps. Mix until well combined.
Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt and mix until well combined.
Pour the batter into prepared baking sheet and spread in an even layer.
Bake for 25-30 minutes, or until set and let cool completely.
For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.
Add vanilla and powdered sugar and mix until smooth.
Spread frosting over the cake and sprinkle cinnamon on top, if desired.
