Madeleine's Pumpkin Sheet Cake

Madeleine's Pumpkin Sheet Cake Recipe

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Megan Stewart


Mom was such a great cook, that most of her recipes were just ingredients without directions, titles, etc. This was one she made often, so it had all of the above, with the exception of 1 without cooking info, 1 saying bake at 250 degrees, and one at 350 degrees. So if you use 250, it might take longer for that toothpick to come out clean. At 350 degrees, check sooner than the suggested 50 minutes. Either way, this is one fantastic cake!


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  • 4
  • 1 1/2 c
  • 1 c
  • 2 c
  • 1 1/2 tsp
  • 2 tsp
    baking powder
  • 1 tsp
    baing soda
  • 1 small
    can pumpkin
  • ICING:

  • 6 oz
    softened cream cheese
  • 1 stick
  • 2 c
    powdered sugar
  • 1 1/2 tsp

How to Make Madeleine's Pumpkin Sheet Cake


  1. Beat eggs with sugar, add oil. Sift flour, cinnamon, powder, and soda and add into egg mixture. Add small can pumpkin. Use a greased jelly roll pan 17x11x1" (cookie sheet with edges). Cook and cool.
  2. Ice with softened cream cheese mixed with softened margarine. Add in powdered sugar and vanilla.
  3. Note: one recipe version with the exact same ingredients says cook at 250 degrees, another at 350 degrees. Both suggest 50 minutes.

Printable Recipe Card

About Madeleine's Pumpkin Sheet Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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