Frosted Pumpkin Sheet Cake
Frosted Pumpkin Sheet Cake, An easy fall dessert featuring a moist and fluffy cake topped with a rich cinnamon cream cheese frosting,
Servings: 12
Equipment
Ingredients
Cake
- 3 cups Flour.
- 4 tsp Baking Powder.
- 1 tsp Pumpkin Pie Spice.
- 1 tsp Salt.
- ¾ cup Butter. --Softened for optimal blending.
- 1½ cups Sugar
- 4 Eggs.
- 1 tsp Vanilla Extract
- 1½ cups Buttermilk.
Frosting.
- ½ cups Butter -- Softened.
- 8 oz Cream Cheese. -- Use a full-fat cream cheese that is softened.
- 1 tsp Vanilla Extract.
- ¼ tsp Salt.
- 3½ cups Powdered Sugar.
- ¼ tsp Ground Cinnamon.
Instructions
- Prepare. Preheat your oven to 350°F. Prep your baking pan well for nonstick.
- Dry Ingredients. In a medium bowl, use a whisk to combine together the baking powder, pumpkin pie spice, and salt.
- Cream. In a large mixing bowl, beat together the softened butter and sugar on medium-high speed until pale and creamy (about two minutes).
- 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.
- 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.
- Transfer. 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. 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.
- Cool. Allow the cake to fully cool before adding the frosting.
- 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.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See DiyandFun.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See DiyandFun.com for details on this recipe.
originally posted:
September 30, 2026*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 625kcal | Carbohydrates: 87g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 649mg | Potassium: 129mg | Fiber: 1g | Sugar: 62g | Vitamin A: 974IU | Vitamin C: 0.04mg | Calcium: 152mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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