Pumpkin Sheet Cake is the ultimate taste of fall! Light, fluffy pumpkin cake topped with cream cheese frosting and a twist of maple syrup. This cake is easy to make and ideal for feeding a crowd. The perfect dessert for Thanksgiving or any fall gathering!
Course Dessert
Cuisine American
Keyword pumpkin cake
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 24
Author Cathy Trochelman
Ingredients
Cake
1c.canola oil
115 oz. canpumpkin puree
1 3/4c.granulated sugar
1/4c.maple syrup
4largeeggs
2c.all purpose flour
1tsp.baking soda
2tsp.baking powder
1/2tsp.salt
2tsp.cinnamon
Frosting
3/4stickunsalted butter(room temperature)
4oz.cream cheese(room temperature)
1 3/4c.powdered sugar
3Tbsp.maple syrup
Instructions
In a large mixing bowl combine 1 c. oil, 1 15 oz. can pumpkin puree, 1 3/4 c. granulated sugar, and 1/4 c. maple syrup.
Slowly stir in 4 large eggs.
In a separate bowl, combine 2 c. flour, 1 tsp. baking soda, 2 tsp. baking powder, 1/2 tsp. salt, and 2 tsp. cinnamon. Add to pumpkin mixture and stir to combine.
Pour mixture into a greased jellyroll pan.
Bake at 350° for 20-25 minutes. Cool completely
For frosting, combine ingredients in medium mixing bowl and mix 2-3 minutes or until smooth and creamy. Spread evenly over cake.