Pumpkin Sheet Cake

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This Pumpkin Sheet Cake bakes up soft, spiced, and lightly sweet, finished with a smooth cream cheese frosting. It's a dependable fall dessert that fits beautifully into any gathering or weeknight dinner at home.

Course Desserts

Cuisine American

Keyword easy pumpkin dessert, fall desserts, Pumpkin Bars, Pumpkin cake, pumpkin recipes, Pumpkin Sheet Cake, pumpkin sheet cake with cream cheese frosting, sheet cake recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 172kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the Cake

15 ounces pumpkin puree
2 cups granulated sugar
¾ cup Greek yogurt
¼ cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

For the frosting

8 ounces ⅓ less fat cream cheese
2 tablespoons butter
½ teaspoon vanilla extract

Instructions

For the Cake

Preheat oven to 350℉.
In a large mixing bowl, using an electric hand mixer, mix together pumpkin puree, granulated sugar, and vegetable oil until well blended. Add eggs, and mix well.
In another bowl, using a hand whisk, combine flour, baking soda, cinnamon and salt.
Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
Bake for 25 minutes, or until cake tests done. Cool.

For the Frosting

In a medium sized bowl, using an electric hand mixer at medium speed, combine butter, vanilla extract, and cream cheese in a bowl until creamy.
Gradually add 2 cups sifted powdered sugar to the cream cheese mixture, beating until well combined.
Spread frosting evenly over top of completely cooled cake.

Nutrition