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What I Love about this Frosted Pumpkin Sheet Cake

You know what I love so much about this pumpkin cake (besides eating it, of course)? How easy it comes together! Let’s take a look at the details:

  • A one-bowl recipe: the cake batter comes together in one bowl and that’s it! Minimal dishes and cleanup.
  • Uses a full can of pumpkin puree: that’s right! No half-used cans of pumpkin puree going bad in your refrigerator from this recipe.
  • Easy to serve and transport: being a sheet cake, it is easy to slice, serve, transport and store! You don’t have to worry about any pesky cake layers. PS: how fun is this cake pan? Not only is it pretty to look at, but it also has markers on it so you can get perfectly cut squares!
  • It can be made in advance: make the cake the day before, cool it completely before covering and storing in the refrigerator, then make the frosting and frost the day of! Easy peasy.

 

Ingredients Needed for this Pumpkin Sheet Cake

 Baking a cake doesn’t need to be intimidating or cause a lot of fuss. That’s why I always strive to develop my cake recipes with easy-to-use ingredients that you most likely already have in your pantry! Here’s what you need for this recipe:

  • Eggs
  • Vegetable oil
  • Pumpkin puree
  • Sugar
  • Brown sugar
  • Flour
  • Baking soda
  • Baking powder
  • Salt
  • Pumpkin pie spice
  • Cinnamon
  • Cream Cheese
  • Butter 
  • Powdered sugar

Let’s Talk Frosting

Cream cheese frosting and pumpkin cake go together like peanut butter and jelly. They are just meant to be! I love the slight tang from the cream cheese that balances out the sweetness of the frosting. It makes for a scrumptious combination!

If you don’t have the time to make homemade frosting (even though it is SO worth it), you can use pre-made or store bought. I highly recommend whipping up your own batch, though! This frosting recipe is fool-proof and down-right yummy.

Vanilla buttercream frosting can also be used in place of a cream cheese frosting if you aren’t a cream cheese frosting fan. But, let me tell ya, you’re mising out if you aren’t!

The cake can be made in advance and frosted the day of. If you need to make the frosting in advance as well, you will need to let it come back down to room temperature and re-whip it a bit to be able to frost the cake.

Having leftovers of this Frosted Pumpkin Sheet Cake in your refrigerator makes for the perfect midnight snack. Just sneak in with a fork and no one will notice, right? But, its hard to even have leftovers of this cake for how quickly it disappears!

If you are looking for the perfect pumpkin dessert, this sheet cake is meant for you! It would make a great addition to your holiday table.

Love pumpkin cake? Check out these other recipes too!

Pumpkin Spice Latte Bundt Cake

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting

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Frosted Pumpkin Sheet Cake


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 9 servings 1x

Description

Frosted Pumpkin Sheet Cake is a scrumptious Fall dessert! A moist, perfectly spiced pumpkin cake is frosted with a decadent cream cheese frosting. Each bite has the perfect amount of pumpkin spice and creamy frosting. A sheet cake is an easy way to get a decadent dessert on the table!


Ingredients

Scale

For the cake:

  • 4 large eggs
  • 1 cup vegetable oil
  • 15 oz can pumpkin puree
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, vegetable oil and pumpkin puree until smooth. Whisk in the sugar and brown sugar.
  2. Add in the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. Whisk until a smooth cake batter forms.
  3. Pour the batter into a greased 9×13 pan and bake for 30-35 minutes, or until the middle of the cake has set and a toothpick inserted into the middle comes out clean. Let the cake cool completely before frosting.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on slow-medium speed until just combined. Add in one cup of powdered sugar at a time and mix until a smooth frosting has formed.
  2. Mix in the vanilla extract. Once the cake has cooled completely, add the frosting to the top of the cake and use an off-set spatula to evenly smooth it over the surface of the cake. Slice and serve.

Notes

  • The cake can be made a day in advance if needed. Cool completely, cover and store in the refrigerator. Let come back to room temperature to frost and serve.
  • If you need to make the frosting in advance, you will need to let it come back down to room temperature from being in the refrigerator. You may need to re-whip it a bit before frosting to keep it fluffy and spreadable.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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