Pumpkin Sheet Cake Recipe
This easy Pumpkin Sheet Cake is made with cake mix and pumpkin puree for an incredibly moist, perfectly spiced cake that's topped with a rich homemade cream cheese frosting.
Servings 15
Calories 545kcal
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- 10x15-inch jelly roll pan (or sheet cake pan)
- Parchment paper (optional)
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
Cake
- 2 boxes vanilla cake mix
- 2 cans pure pumpkin puree (15 ounces each)
- 2 large eggs
- 1 tablespoon pumpkin pie spice
Frosting
- 16 ounces cream cheese softened
- 8 ounces softened butter (2 sticks)
- 1 teaspoon real vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Lightly grease or line a 10x15-inch baking pan with parchment paper.
- In a large mixing bowl, beat together the cake mix, pumpkin puree, eggs, and pumpkin pie spice until completely combined.
- Spread the batter evenly into the prepared pan.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and cool completely.
- Meanwhile, beat together the softened cream cheese, butter, and vanilla extract until smooth.
- Add the powdered sugar, about ½ cup at a time, beating until the frosting is smooth and fluffy.
- Spread the frosting evenly over the cooled cake.
- Slice into 15 servings and enjoy.
Notes
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- Use pure pumpkin puree, not pumpkin pie filling.
- Allow the cake to cool completely before frosting.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
Calories: 545kcal