Pumpkin Sheet Cake With Cream Cheese Frosting

Pumpkin Sheet Cake With Cream Cheese Frosting: A melt in your mouth pumpkin cake topped with a sweet cream cheese frosting. Dump and bake, the easiest Thanksgiving around!

Where are my basic Baking Beauties at?! Don’t want to spend hours on a single cake?

1. Cardigan: Check
2. Boots: Check
3. Coat for your dog: Double check (Come on now, do you expect him to wear the same one every day of the week. Surely not.)
4. Sparkly fall decor: Checkmate
5. Pumpkin flavored everythaaaang! Here you go! 😀

If you’re craving a homemade pumpkin dessert, but don’t want to spend a ton of time in the kitchen this is the one for you! This Pumpkin Sheet Cake with Cream Cheese Frosting is nearly foolproof. Mix, dump, and bake!

More Pumpkin Goodies

Pumpkin Pasties

Pumpkin Muffins

Mini Pumpkin Cheesecakes

Pumpkin Sheet Cake

A melt in your mouth pumpkin cake topped with a sweet cream cheese frosting. Dump and bake, the easiest Thanksgiving around!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 16 Slices

Calories: 527kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 4 Eggs
• ▢ 1 ⅔ Cup White Sugar
• ▢ 1 Cup Vegetable Oil
• ▢ 15 oz Can Pumpkin Puree
• ▢ 2 Cups Flour
• ▢ 2 Teaspoons Cinnamon
• ▢ 2 Teaspoons Baking Powder
• ▢ 1 Teaspoon Baking Soda
• ▢ 1 Teaspoon Salt

For the Cream Cheese Frosting

• ▢ 8 Ounces Cream Cheese Softened
• ▢ ½ Cup Butter Softened
• ▢ 2 Teaspoons Vanilla
• ▢ 5-6 Cups Powdered Sugar

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Instructions

• Preheat oven to 350 F.
• In a large bowl beat oil, sugar, eggs, and pumpkin until well combined.
• Stir in cinnamon, baking powder, baking soda, and salt. Add flour a little at a time until just combined.
• Pour into an un-greased 9x13 baking pan.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely.

For the Frosting

• Beat cheese cheese, butter, and vanilla until well combined.
• Add powdered sugar a little at a time until just combined.
• Spread frosting over cake, and refrigerate until ready to enjoy.

Nutrition

Calories: 527kcal | Carbohydrates: 73g | Protein: 4g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 72mg | Sodium: 329mg | Potassium: 157mg | Fiber: 1g | Sugar: 59g | Vitamin A: 4563IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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Pumpkin Sheet Cake Tips:

1. Spread frosting with a spatula for a super smooth finish.
2. Make the cake extra decadent by topping the frosting with some nuts. Pecans would be divine!

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