Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake With Cream Cheese Frosting Recipe

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Annette W.


This is the best pumpkin sheet cake out of all that I have ever tried. It is moist and full of flavor. Plus you make it in a 15x10 so you can pretend it will last a little longer than usual.

Recipe is from a family friend.


★★★★★ 1 vote

20 Min
30 Min


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  • 1 can(s)
    16 oz pumpkin (not pumpkin pie filling)
  • 2 c
  • 1 c
    vegetable oil
  • 4
    eggs, lightly beaten
  • 2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/2 tsp

  • 8 oz
    cream cheese, room temperature
  • 2 c
    powder sugar
  • 1 tsp
    white vanilla
  • ·

How to Make Pumpkin Sheet Cake with Cream Cheese Frosting


  1. Preheat oven to 350°F. In mixing bowl beat pumpkin, sugar and oil. Add eggs one at a time and mix well.
  2. Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture a little at a time and beat until well blended.
  3. Pour into a greased 15x10x1 baking pan. Bake for 25-30 or until cake tests done.
  4. Cool cake while making frosting. Beat cream cheese and vanilla until smooth. Add powder sugar a little at a time. Mix well. Add a splash of milk at a time until you get the consistency you want to make the frosting spreadable.
  5. Frost completely cooled cake. Enjoy!

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About Pumpkin Sheet Cake with Cream Cheese Frosting

Course/Dish: Cakes

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