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!

5 from 5 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 284kcal

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 at room temperature
4 oz. cream cheese at 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.

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