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Pumpkin Sheet Cake

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24
Author Cathy Trochelman

Ingredients

Cake

  • 1 c. canola oil
  • 1 15 oz. can pumpkin puree
  • 1 3/4 c. granulated sugar
  • 1/4 c. maple syrup
  • 4 large eggs
  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon

Frosting

  • 3/4 stick unsalted butter (room temperature)
  • 4 oz. cream cheese (room temperature)
  • 1 3/4 c. powdered sugar
  • 3 Tbsp. 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.