Pumpkin Spice Sheet Cake

3.0
(1)

This is my friend's recipe she shared with me in 2019. It is delicious and worth saving.

1
Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hrs 15 mins
Servings:
14
Yield:
1 sheet cake

Ingredients

Cake:

  • 1 (15 ounce) can pumpkin puree

  • 2 cups white sugar

  • 2 cups all-purpose flour

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • ½ teaspoon salt

Frosting:

  • 6 ounces cream cheese, softened

  • ¾ cup unsalted butter, softened

  • 2 teaspoons vanilla extract

  • 2 teaspoons milk

  • 5 cups confectioners' sugar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet cake pan.

  2. Combine pumpkin, sugar, flour, oil, eggs, baking powder, cinnamon, baking soda, and salt for cake together in a bowl. Mix well. Pour into the prepared cake pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.

  4. Beat cream cheese, butter, vanilla, and milk, adding confectioners' sugar as you mix, until frosting is smooth. Frost cooled cake.

Nutrition Facts (per serving)

651 Calories
31g Fat
90g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 651
% Daily Value *
Total Fat 31g 40%
Saturated Fat 12g 60%
Cholesterol 93mg 31%
Sodium 374mg 16%
Total Carbohydrate 90g 33%
Dietary Fiber 2g 5%
Total Sugars 74g
Protein 5g
Vitamin C 1mg 7%
Calcium 74mg 6%
Iron 2mg 10%
Potassium 123mg 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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