Pumpkin Sheet Cake Recipe

11.05.2019

pumpkin sheet cakeThis pumpkin sheet cake recipe is easy to make and delicious.

Makes 36 Servings

For the Cake:

  • 2 Cups Sugar
  • 1 Cup Vegetable Oil
  • 2 Cups Solid Pack Pumpkin
  • 4 Extra Large Eggs
  • 2 Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Teaspoon Ground Ginger
  • 2 ½ Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Ground Nutmeg

For the Cream Cheese Frosting:

  • 3 Ounces Cream Cheese, Softened
  • 6 Tablespoons Butter, Softened
  • 1 Tablespoon Whole Milk
  • 1 Teaspoon Pure Vanilla Extract
  • 3 Cups Powdered Sugar

In a large bowl, beat eggs, oil, and sugar until well mixed. Then, add pumpkin and mix thoroughly. Meanwhile, in a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. After that, gradually add dry ingredients to pumpkin mixture. Mix until smooth. Finally, pour mixture into greased and floured 11”x17” jelly roll pan. Bake at 375 degrees for 20 minutes or until wooden pick inserted into the center comes out clean. Cool completely before spreading on the cream cheese frosting.

In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth. Spread onto cooled cake. Enjoy!

For ideas on how to have your kids help you make this pumpkin sheet cake, check out our Cooking with Kids blog.