Even if you’re as stuffed as a Thanksgiving turkey, you’ll find room for dessert once you catch sight of this fluffy, moist pumpkin sheet cake. Fresh pumpkin puree is blended with cinnamon, four, and sugar to create a dense, pumpkin spiced cake. A thick layer of cream cheese frosting compliments the cake so exquisitely, it just may be my favorite part of the dessert!
A little slice of this cake is the perfect end to a big meal, along with a hot cup of coffee or tea. This sheet cake recipe makes a LOT, so it’s great to serve at Thanksgiving or any time that you have a crowd!
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What Is Old Fashioned Pumpkin Sheet Cake?
This pumpkin sheet cake is a simple recipe incorporating basic cake ingredients with fresh pumpkin puree and cinnamon, that result in a tasty, comforting dessert. This cake is a bit heavy and is lushly filled with autumnal flavor. Pumpkin sheet cake makes a wonderful afternoon sweet to enjoy with tea, or a blissful Sunday dessert after a hearty meal.
The name sheet cake is taken from the rectangular rimmed pan that this type of cake is baked in, called a sheet pan. While the term sheet cake colloquially refers to any simple cake in a rectangular pan, it takes it name from the large, rimmed pan that the cake is baked in. A true full sheet pan is 18″x26″, a half sheet is 13″x18″, and a quarter sheet is 9″x13″.
Sheet cakes rose to popularity in America in the early to mid 1900s. Simple to make and easy to transport, these single-layered cakes were the perfect dessert to feed a crowd. And to families looking to stretch their dollars, sheet cakes were a great way to make get a sweet treat inexpensively. They became a familiar sight at funeral luncheons and bridal showers, and even today they are the go-to cake at birthday parties everywhere.
Do You Have Any Tips or Tricks?
Yes!
- Refrigerate this cake. Since cream cheese frosting is used, this cake should be refrigerated if it will not be served within an hour of frosting. Any leftover cake should also be stored in the refrigerator.
- Substitute pumpkin pie spice for the cinnamon if you enjoy all the pumpkin spiced foods that hit the shelves in the fall. If you like a milder flavor, stick with the cinnamon.
- Try making pumpkin cupcakes. Place a cupcake liner into each cup of a muffin pan. Fill each liner about 3/4 of the way with batter. Bake at 350 for 15 – 20 minutes or until a toothpick inserted into center of cupcake comes out clean. Let cool before frosting.
Do I Have to Use Fresh Pumpkin Puree?
No!
While you can use canned pumpkin puree in this cake, I recommend that you use fresh pumpkin puree in its place. It makes a big difference! You’ll get a lighter-tasting cake without preservatives, and the overall cake color is prettier, too.
It’s easy to make pumpkin puree from an actual pumpkin, and it only takes about half an hour from start to finish. Most of that time you’re just waiting for the pumpkin to cook! Once you start using fresh pumpkin puree, it’s really hard to go back to canned.
But no matter what kind of pumpkin you use, your guests will want to linger over this cake. Better get the coffee on!
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Directions
- Preheat the oven to 350 degrees F.
In a large bowl, mix together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
- Add the oil, eggs, and pumpkin puree. Blend until the batter is well-combined.
- Pour the batter into a greased 13″ x 18″ sheet pan. Cover with foil. Bake in preheated oven for 15 to 20 minutes.
- Remove foil. Allow cake to cool completely.
- Prepare the frosting. Blend together cream cheese, butter, vanilla, milk, and powdered sugar until creamy.
- Spread frosting evenly over cooled cake. Sprinkle with nutmeg to garnish, if desired.
Looking for More Pumpkin Dishes?
- Our Creamy Pumpkin Soup is a great way to warm up on chilly fall nights!
- You’ll find a bit of savory and a bit of sweet in our Roasted Pumpkin Seeds
- Make your own Pumpkin Puree from a sweet pie pumpkin
Old Fashioned Pumpkin Sheet Cake
Course: Cakes, DessertsDifficulty: Easy30
minutes20
minutes45
minutes1
hour35
minutesThis fluffy, moist pumpkin sheet cake is the perfect end to a big meal. Gooey cream cheese frosting compliments the pumpkin spice exquisitely, making this a crowd-pleasing dessert!
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
4 eggs
2 cups fresh pumpkin puree (or 1 -15 oz can pumpkin)
8 oz cream cheese
3/4 cup butter
1/4 cup milk
1 teaspoon vanilla
2 cups powdered sugar
Nutmeg for sprinkling (optional)
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
- Add the oil, eggs, and pumpkin puree. Blend until the batter is well-combined.
- Pour the batter into a greased 13″ x 18″ sheet pan. Cover with foil. Bake in preheated oven for 15 to 20 minutes.
- Remove foil. Allow cake to cool completely.
- Prepare the frosting. Blend together cream cheese, butter, vanilla, milk, and powdered sugar until creamy.
- Spread frosting evenly over cooled cake. Sprinkle with nutmeg to garnish, if desired.
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