Frosted Pumpkin Sheet Cake

Frosted Pumpkin Sheet Cake the perfect fall dessert that combines warm seasonal flavors with a rich, creamy frosting.

Made with real pumpkin puree, cozy pumpkin pie spice, and topped with a luscious cinnamon cream cheese frosting, this cake is incredibly moist, tender, and packed with autumn flavor.

Why this recipe works.

Whether you are baking for Thanksgiving, a family gathering, a potluck, or simply craving a homemade pumpkin treat, this easy sheet cake is guaranteed to be a crowd-pleaser.

Here is what else you will like about this recipe.

• Easy to make with simple pantry ingredients and no complicated steps.
• Perfectly moist and fluffy thanks to pumpkin puree and buttermilk.
• Packed with warm fall flavors from pumpkin pie spice and cinnamon.
• This classic pumpkin sheet cake delivers everything you love about fall baking in one simple, delicious dessert that's sure to become a family favorite.

Have you tried my recipe for Banana Pudding Poke Cake with Cake Mix?

Topped with Nilla Wafers and Whipped Topping, that satisfying and easy-to-make cake delivers bakery-quality results with minimal effort. Both this Pumpkin Sheet Cake and that Poke Cake are easy and tasty cake recipes that are great from parties and celebrations.

Pumpkin Pie Spice gives this cake a festive fall flavor. You can find Pumpkin Pie Spice here.

Ingredients Needed.

Cake.

• Flour. All purpose flour.
• Baking Powder. For leavening.
• Pumpkin Pie Spice. For a fall flavor.
• Salt. Helps to bring out the flavors.
• Butter. Softened for optimal blending.
• Sugar Regular granular sugar.
• Eggs. Large eggs at room temperature.
• Vanilla Extract For flavor balance.
• Buttermilk. Use a full fat buttermilk for moisture.

Frosting.

• Butter. Softened.
• Cream Cheese. Use a full-fat cream cheese that is softened.
• Vanilla Extract.
• Salt.
• Powdered Sugar.
• Ground Cinnamon.

How to Make Frosted Pumpkin Sheet Cake.

• Prep Time 20 minutes .
• Bake Time 30 minutes .
• Servings 12 .
• How to serve : This Frosted Pumpkin Sheet Cake is delicious served chilled or at room temperature, making it a versatile dessert for any occasion. For the best flavor and texture, let the cake sit at room temperature for about 15–20 minutes before serving if it has been refrigerated.
• Notes: You will need a (stand) mixer with flat beater and wire whisk attachments, 9 x 13 inch baking rimmed baking pan, mixing bowls and a whisk.

1. Prepare. Preheat your oven to 350°F. Prep your baking pan well for nonstick.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the baking powder, pumpkin pie spice, and salt.
3. Cream. In a large mixing bowl, beat together the softened butter and sugar on medium-high speed until pale and creamy (about two minutes).
4. Wet Ingredients. To the large mixing bowl, add the pumpkin puree, eggs and vanilla extract. Beat on a low-medium speed until well combined, scraping the sides of the bowl as needed. Then beat in the buttermilk.
5. Combine. Bump the speed down to low and gradually add the dry ingredients from the second step to the mixing bowl, mixing until just combined.
6. Bake. Transfer the ingredients from the mixing bowl to your prepared pan. Gently tap the bottom of the pan on a countertop a couple of times and then place the pan into your oven. Bake the cake for 25-30 minutes or until a toothpick comes out with just a few crumbs when inserted into the center of the cake.
7. Cool. Allow the cake to fully cool before adding the frosting.
8. Frosting. To make the frosting, simply combine together the ingredients until creamy and lump-free. You can make ingredient adjustments as needed to thin out the frosting or thicken it.

Tips for making the best pumpkin sheet cake.

Your dairy ingredients should be at room temperature for optimal blending. This includes the butter, eggs, and buttermilk.

More helpful tips for you.

1. Make sure that you are using pure pumpkin puree that has no added ingredients other than pumpkin in it. Pumpkin pie filling is a different product and should not be used in this recipe.
2. When combining the ingredient in the fifth step, make sure that you mix the ingredients until just combined. Overmixing the ingredients will affect the texture of your cake.
3. Your cake is done baking when the top is lightly golden, a toothpick inserted into the center comes out clean or with a few moist crumbs attached, and the center no longer appears wet or jiggly when the pan is gently shaken..

FAQ

• Can I use canned pumpkin puree?
  Yes! Canned pumpkin puree works perfectly in this recipe. Just be sure to use 100% pure pumpkin puree and not pumpkin pie filling.
• What size pan should I use?
  A 9x13-inch baking pan works best for this recipe and provides the perfect thickness for a moist, fluffy sheet cake.
• Can I substitute the buttermilk?
  Add a tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to equal 1½ cups. Let it sit for five minutes before using.
• Why is my pumpkin cake dense?
  Dense cake is usually caused by over-mixing the batter or adding too much flour. Measure carefully and mix only until the ingredients are combined for the lightest texture.
• Can I make this recipe into cupcakes?
  Yes! Fill cupcake liners about two-thirds full and bake at 350°F (175°C) for approximately 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Variations.

• Stir in a cup chopped pecans or walnuts into the batter or sprinkle them over the frosting for added crunch and flavor.
• Fold in one cup of semi-sweet chocolate chips into the batter for a rich pumpkin-chocolate combination that's always a hit.
• Decorate the frosted cake with candied pecans, a dusting of cinnamon, or festive fall sprinkles for Thanksgiving and holiday gatherings.

How to store homemade pumpkin cake.

Once your cake has fully cooled, it can be stored in an airtight container. When properly stored, it should keep for up to five days refrigerated or frozen for up to a few months.

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