The best thing about sheet cake is that they are easy to make, and even easier to frost! This Pumpkin Sheet Cake with Cream Cheese Frosting is all sorts of delicious! The pumpkin cake is moist and fluffy, and the cream cheese layer compliments it beautifully. Make it with me!
Pumpkin Sheet Cake
Sheet cakes are some of the best cakes in my opinion! I love them because they are so easy to make! They cook up so evenly and they always make enough to feed a crowd!
The pumpkin in this cake gives it a bright orange color, which is great this time of year! When shopping for canned pumpkin, be sure that you get the regular pumpkin and not the pumpkin pie filling. There is a difference!
Cream Cheese Frosting
I think out of all the frosting recipes and flavors out there, cream cheese is always going to be my favorite. It’s just so classic! And it goes so well with everything! Cakes, cookies, cupcakes, they all are so delicious with cream cheese frosting!
This recipe is my basic cream cheese frosting! I’m sharing it in the recipe below, so just keep scrolling!
Pumpkin Palooza
This recipe is part of my Pumpkin Palooza series on Instagram! Beginning on October 20th, I’ll be sharing a new pumpkin recipe every single day for seven days. It’s going to be a fun, full week of all things pumpkin!
Check back here after October 27th for the links to all the recipes included in Pumpkin Palooza!
www.alexdaynes.com/pumpkin-palooza
Like this recipe and want to save it for later? Pin it to Pinterest here!
Pumpkin Sheet Cake with Cream Cheese Frosting
The most delicious Pumpkin Sheet Cake with Cream Cheese Frosting!
Ingredients
- 4 eggs
- 1/2 cup canola oil
- 1/2 cup applesauce
- 1 15 ounce can pumpkin
- 2 cups sugar
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1 teaspoon nutmeg
- Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup butter
- 3 cups powdered sugar
- 2 teaspoons whipping cream
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350.
- To a stand mixer, add eggs, oil, applesauce, and pumpkin. Beat on a medium speed for 2 minutes.
- Next, add sugar, flour, soda, powder, salt, cinnamon, ginger, cloves, and nutmeg. Mix on a low speed until incorporated.
- Grease and line a cookie sheet with parchment paper. Pour the batter into the pan.
- Bake for 25 minutes.
- Cool completely before frosting.
For the Cream Cheese Frosting:
- To a stand mixer, beat together butter and cream cheese.
- Next, add the powdered sugar, whipping cream, vanilla, and lemon juice.
- Beat on a high speed for 3-4 minutes, or until the frosting is smooth and airy.
I noticed that there is no amount given for the powdered sugar in the list of ingredients for the frosting! Is that an over-sight??
Oh my goodness. An over-sight on my part! Apologies! I have corrected it and added it to the recipe! Thanks for letting me know 🙂