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Pumpkin Sheet Cake

Rated as 4.67 out of 5 Stars

"The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri"
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Ingredients

45 m servings
Original recipe yields 20 servings

Directions

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  1. In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool.
  2. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Reviews

Read all reviews 47
  1. 60 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I gave this a 4-star rating because Hubs rated it as such because he really enjoyed it, but we disagree in our review. I thought this fairly standard recipe was good enough, and certainly moist...

Most helpful critical review

I like this recipe but like others on here I also found it a bit bland. I added a 8 oz box of cream cheese and instead of vanilla extract I added almond extract to the frosting. I added...

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I gave this a 4-star rating because Hubs rated it as such because he really enjoyed it, but we disagree in our review. I thought this fairly standard recipe was good enough, and certainly moist...

Wonderful! I have made this easy, moist, and flavorful cake several times; however,I substitute the frosting for dollops of whipped cream--Heaven!!!

This is the best pumpkin cake recipe that I've tried. I've been making this one for years. The cream cheese frosting finishes it off well. I always get asked for this recipe.

Very moist and delicious. I used walnuts in the batter along with 2 cups of shredded carrots. It was really really tasty.

I have been making this cake for years, and it is my husband's favorite dessert. I add a teaspoon each of cloves and nutmeg to the mixture, and we never add the nuts.

First used this recipe from Taste of Home Holiday Issue in 1997. I am not allowed to show up at holiday family gatherings without it ;0) This is a VERY simple and really flavorful and moist ca...

awesome! i needed to bake it an extra 5, but was prefect!

Yummy Iused a 13x9 pan took 10 more min. also.I noticed the recipe only used baking soda. I used 1tsp tsp. baking soda and 1 tsp. baking powder. I am making this for thanksgiving instead of pie.

I made the recipe as is and found it relatively easy to prepare. I baked the cake for 35 minutes then took it out the oven and let it cool for a while. I finished it off with the cream cheese fr...