Pumpkin Sheet Cake with Cream Cheese Frosting

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Moist Pumpkin Sheet Cake is full of Pumpkin Flavor and all the Spices then we Smother it in our Homemade Buttery Cream Cheese Frosting, No Powdered Sugar!

We love Baking with Pumpkin! Our Pumpkin Sheet Cake is Moist and a Little Dense, the Texture really soaks up the Cream Cheese Frosting making it even more Moist! We experimented until we lowered the Sugar to 1 cup, that seems to be the sweet spot. If you want to really make this cake Homemade, Using Homemade Pumpkin Puree is our secret! Make sure to check out all our Baking Here!

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For More Detailed Recipe Instructions, Just Scroll!

Watch Us Make This, Video Below!

Prep Time: 15 Minutes
Oven Temperature: 350 Degrees Fahrenheit
Baking Time: 25 – 30 Minutes
Makes a 13 X 9 inch Sheet Cake
Moist Pumpkin Cake - Dining in with Danielle

Pumpkin Sheet Cake Ingredients:

2 Cups White Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1 Cup Butter Melted (Only Real Butter)
1 Cup Sugar Cane
2 Cups Pumpkin Puree (about a 15 ounce can)
3 Eggs

TIP: How to Make your Own Pumpkin Puree! Click Here!

Cream Cheese Frosting Ingredients:

1/2 Cup Butter Room Temperature 
1 Cup Sugar Cane
2 – 8 ounce Packages Cream Cheese Room Temperature

TIP: We use our KitchenAid Mixer for this Recipe, But we have Mixed by Hand Many Times!

Pumpkin Sheet Cake Instructions:

1. First you will need 2 Bowls, One for Dry Ingredients and one for Wet Ingredients. 

Amazon Fresh

In a Bowl, add Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Nutmeg and Cloves. Mix up the Dry Ingredients and then set aside for Next Step.
Pumpkin cake dry ingredients - Dining in with Danielle

2. Next, in the other Bowl or your Mixing Bowl, add Melted Butter and Sugar. Mix these two ingredients really good, Making sure the Sugar is well Mixed in with the Butter. Then add Pumpkin Puree to the Butter Sugar Mix. Mix these Ingredients for at least 2 Minutes. Now add the Eggs, Mix until Blended.

TIP: If you are using Canned Pumpkin Puree and Not Fresh, your Ingredients will look darker and a Little Thicker!
Pumpkin Cake wet ingredients - Dining in with Danielle

3. Now, add the Dry Ingredients to the Wet Ingredients. Mix the Pumpkin Cake Batter until Blended, Try not to over Mix.
Pumpkin Cake Batter - Dining in with Danielle

4. Next, Butter your Cake Pan and put some Parchment paper on the Bottom of the Pan. Poor the Pumpkin Cake Batter in the Pan. Even out the Batter in the pan.
Pumpkin Sheet Cake - Dining in with Danielle

5. PreHeat the Oven at 350 Degrees F. Bake for 25 Minutes then check the Cake with a toothpick to make sure the Cake is done. Take out of the Oven and Let the Cake completely Cool Before Frosting.
Pumpkin Cake - Dining in with Danielle

Cream Cheese Frosting Instructions:

1. With a Mixer, Cream the Butter and Sugar together really well, about 5 Minutes. Next add the Cream Cheese and Mix until there are no Lumps or Sugar Crystals, about 5 – 7 Minutes. 
Butter Cream Cheese Frosting - Dining in with Danielle

2. Put the Pumpkin Cake on a Plate. Now Smother the Pumpkin Sheet Cake with the Cream Cheese Frosting! Then Serve!
Pumpkin Cake with cream cheese frosting - Dining in with Danielle

Pumpkin Sheet Cake with Cream Cheese Frosting

Prep Time: 15 Minutes
Oven Temperature: 350 Degrees Fahrenheit
Baking Time: 25 – 30 Minutes
Makes a 13 X 9 inch Sheet Cake

Pumpkin Sheet Cake Ingredients:

2 Cups White Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1 Cup Butter Melted (Only Real Butter)
1 Cup Sugar Cane
2 Cups Pumpkin Puree (about a 15 ounce can)
3 Eggs

TIP: How to Make your Own Pumpkin Puree! Click Here!

Cream Cheese Frosting Ingredients:

1/2 Cup Butter Room Temperature 
1 Cup Sugar Cane
2 – 8 ounce Packages Cream Cheese Room Temperature

TIP: We use our KitchenAid Mixer for this Recipe, But we have Mixed by Hand Many Times!

Pumpkin Sheet Cake Instructions:

1. First you will need 2 Bowls, One for Dry Ingredients and one for Wet Ingredients. 

In a Bowl, add Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Nutmeg and Cloves. Mix up the Dry Ingredients and then set aside for Next Step.

2. Next, in the other Bowl or your Mixing Bowl, add Melted Butter and Sugar. Mix these two ingredients really good, Making sure the Sugar is well Mixed in with the Butter. Then add Pumpkin Puree to the Butter Sugar Mix. Mix these Ingredients for at least 2 Minutes. Now add the Eggs, Mix until Blended.

TIP: If you are using Canned Pumpkin Puree and Not Fresh, your Ingredients will look darker and a Little Thicker!

3. Now, add the Dry Ingredients to the Wet Ingredients. Mix the Pumpkin Cake Batter until Blended, Try not to over Mix.

4. Next, Butter your Cake Pan and put some Parchment paper on the Bottom of the Pan. Poor the Pumpkin Cake Batter in the Pan. Even out the Batter in the pan.

5. PreHeat the Oven at 350 Degrees F. Bake for 25 Minutes then check the Cake with a toothpick to make sure the Cake is done. Take out of the Oven and Let the Cake completely Cool Before Frosting.

Cream Cheese Frosting Instructions:

1. With a Mixer, Cream the Butter and Sugar together really well, about 5 Minutes. Next add the Cream Cheese and Mix until there are no Lumps or Sugar Crystals, about 5 – 7 Minutes. 

2. Put the Pumpkin Cake on a Plate. Now Smother the Pumpkin Sheet Cake with the Cream Cheese Frosting! Then Serve!

Dining in with Danielle for more recipes!

Photos and video By my love Chris Redding

Follow by Email582
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