Pumpkin and plenty of spices shine through in this super-soft sheet cake.—Covered in cream cheese frosting and lots of nuts, this simple cake will feed a crowd and everyone will love it!
Hi, my name is Sarah and I am a pumpkin-addict.
Don’t send help or intervention.
Just let me die from pumpkin-lust happily.
As if I could ever die from pumpkin. Did y’all know that pumpkin is actually a fruit? So that means that pumpkin donuts, pumpkin cookies, pumpkin muffins AND pumpkin sheet cake is actually total health food.
Best fruit EVER. 😀
So to all you pumpkin-haters out there. (and I sincerely hope there are very few of you) By now you may be ready to throw your computer out the window if you see another pumpkin recipe on my blog. Sorrynotsorry, but the pumpkin party on WAHO continues all the way until December.
That means 2 more glorious months of pumpkin fun. YES.
NO. Not enough time to share all the pumpkin recipes I still have coming.
Pumpkin sheet cake was at the top of that list. For the simple reason that I have a really strange obsession with sheet cakes.
As in I crave them all the time but never get around to actually making them.
Which is kinda pathetic of me because sheet cakes are the SIMPLE of the simple to make.
I’m a lazy cook sometimes. Shameful, I know.— I hate doing dishes and I despise sweeping the kitchen floor.
But I kinda love stuffing my face with pumpkin sheet cake.
Piece after glorious piece covered in glorious cream cheese frosting. 😀
This is a judge-free zone, so please do not judge my crumb-smothered face and frosting-covered fingers.
In other words, do not come over and visit me between the hours of 11am and 1pm when I’m recipe taste-testing.
Yes, it really takes me a full two hours to taste recipes. Important job, guys. 😉
Anywhoooo, this cake guys. It’s pure pumpkin-heaven. Unbelievably moist and soft inside, perfect pumpkin ‘n’ spice flavors….and covered to death in cream cheese frosting goodness and lotsta’ nuts.
You can hardly blame me for eating half of it in one taste-testing afternoon.
Kidding! I shared. Sort of….
One of my favorite things about sheet cakes, besides how simple they are, is how they feed a crowd. This recipe will feed 12, but it can easily be doubled to feed more.
You know, just in case you eat too many pieces during the initial cooling/frosting process. 😉
For a pretty presentation, I slathered this cake generously with a cream cheese frosting, which you must know by now goes PERFECTLY with anything-pumpkin. A sprinkling of chopped walnuts on top finished it off and pulled off the “wow” factor of this cake.
If you’re looking for that show-stopper fall dessert to bring to any get-together this fall, I think you’ve just found it.—This cake will bring even non-pumpkin-lovers to their knees.
Dig in, guys. It’s Friday! 😀
Pumpkin Sheet Cake with Cream Cheese Frosting
- 1 cup pumpkin puree
- 1 cup xylitol or sugar
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 4 oz cream cheese softened
- 3 tablespoons butter softened
- 1/3 cup xylitol or sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon half-and-half cream
- Chopped walnuts for sprinkling optional
Prepare the cake: Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
In a large bowl, whisk pumpkin, xylitol (or sugar) oil, sour cream, eggs, and vanilla until smooth. In a separate bowl, combine remaining cake ingredients. Add dry mixture to liquid mixture, gently folding until combined.
Spread batter into prepared pan, evenly smoothing top. Bake cake at 350F 30-35 minutes or until a toothpick comes out clean. Cool cake completely in pan on a wire cooling rack.
Prepare the frosting: In a medium bowl with an electric handheld mixer, beat frosting ingredients on high speed until smooth and creamy (if frosting seems to thick, add a little more cream)
Spread frosting evenly over cooled cake and sprinkle with nuts if desired. Refrigerate until ready to serve.
Store cake in refrigerator up to 5 days.