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

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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 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes 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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