Pumpkin Cake


This delicious pumpkin cake is baked in a sheet pan. It's lightly spiced, very moist, and great for potlucks. When cool, top with your favorite cream cheese frosting.

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
1 12x18-inch pan


  • 2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • ¼ teaspoon salt

  • 2 cups white sugar

  • 1 ¼ cups vegetable oil

  • 2 cups canned pumpkin

  • 1 teaspoon vanilla extract

  • 4 eggs

  • 1 cup chopped walnuts (Optional)


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x18-inch sheet pan.

  2. Sift flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.

  3. Beat sugar and oil together in a large bowl with an electric mixer until smooth. Blend in pumpkin and vanilla, then beat in eggs one at a time. Gradually beat in flour mixture until just combined. Stir in walnuts; spread batter into the prepared sheet pan.

  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool.


Nutrition Facts (per serving)

438 Calories
27g Fat
47g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 438
% Daily Value *
Total Fat 27g 34%
Saturated Fat 4g 18%
Cholesterol 53mg 18%
Sodium 404mg 18%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 8%
Total Sugars 30g
Protein 5g
Vitamin C 2mg 8%
Calcium 104mg 8%
Iron 2mg 11%
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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