I’ve heard that there’s a canned pumpkin shortage going on. I hope not, because you are going to want to make this cake. It’s perfectly pumpkin-y with a soft, cream cheese frosting that makes you want to lick your lips, your fork, your plate and the pan.
The recipe makes a good-sized sheet cake so you can share it with a bunch of friends, or pop some in the freezer for another time. You’ll still have plenty to eat for yourself. I altered the recipe from the Amish Friends Cookbook. My mother-in-law bought it for me for my birthday. I love Amish cookbooks. They’re 87.3% desserts with a few main dishes thrown in so as not to be too decadent. They also have recipes for odd things like a drink called Hay-Time Switchel and Vinegar Punch.
Here’s what you’ll need for the Pumpkin Sheet Cake:
- 16 oz can pumpkin
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
Cool the cake completely and then frost it with the cream cheese frosting. Here’s what you’ll need for the frosting:
Please excuse the pan that could use a good scrubbing with a Brillo pad. It’s a well used, well loved pan.
Cream Cheese Frosting:
- 5 Tbs. butter, softened
- 3 oz cream cheese, softened
- 1 tsp. vanilla
- 1 3/4 cups powdered sugar
- 3-4 tsp. milk
- chopped nuts for the top, if desired
Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.
{ 28 comments… read them below or add one }
That looks so yummy:) I love recipes with pumpkin. It just pulls the fall season togather for aome reason.
This looks great. My kids cannot get enough pumpkin treats – pies, cookies, cakes, muffins, etc. Now I just need to find my sheet cake pan!
re: canned pumpkin shortage – I’ve heard this several times throughout the blog over the last week or so but I think it might be based on location. I’m in Ontario, Canada and this week there were dozens of cans of pumpkin at my local grocery store. Considering Canadian Thanksgiving is only 2 weeks away, this was happy news indeed. I grabbed several cans just in case though
I love recepies with pumpkin too! I have just cooked lasagna with punpkin and besciamella… that looks so good!
That looks so good. I cant wait make it . Thanks to that picture I have to make it. Great tempting picture Tiffany.
Yum! Sounds kinda like the pumpkin roll my sister makes every year, without having to go to the trouble of rolling it up!
The sheet cake did remind me of that pumpkin roll. I love that stuff and could eat my weight in it. I’ve never made it though, because it seems like a pain to do the rolling thing.
I LOVE pumpkin cake! This looks fabulous!
I wonder if this could be made with fresh pumpkin and spices? I normally do a lot of freezing of fresh pumpkin every fall.
Thank you for this! I love all things pumpkin!!
I am CRAZY about anything pumpkin so I can’t wait to try this recipe!!!
raisingafoodieinafastfoodworld.blogspot.com
I WILL be making this soon!!!! Thanks for the great recipe.
I hope that canned pumpkin shortage is a myth. My husband distributes scads of pumpkin bread loves around town at Christmas. (It may have to become sweet potato bread!) I would love for you to post your Crock Pot recipe at Crock Pot Wednesday on Diningwithdebbie.blogspot.com. Mister Linky is already up for this week. Come check it out.
canned pumpkin shortage??? what? this is the first that Ive heard of it, but Im scared. Im gonna go to the store TODAY to pick up a few cans, just in case.
I made this earlier in the week and we ate it for dessert for days! It was perfect…. like what autumn or fall would taste like. On spot and divine!
Now, my husband wants me to convert it to a loaf… without the icing of course. I am going to try it.
Thanks for all your great recipes!
Crystal and Co.
These were fantastic! My crew ate a whole pan in 24hrs. They said the best one I have ever made! Thank You!
I am late in commenting to this. It looks delicious!!! I love pumpkin anything! I am so making this for Thanksgiving.
A question about freezing – I assume you freeze in the pan and just leave it in there that way. How do you seal it up well enough to prevent freezer burn?
Amanda, you can freeze this cake right in the pan. Just cover it tightly with foil (you might want to use heavy duty foil if it’s going to be frozen for a while) and be sure not to sit anything on top of it in the freezer
Yes, I do read the related posts and the pumpkin caught my eye : ) I love anything pumpkin so this one was a sure bet!!
Oh my gosh! I just made this and it is SO good! We never got it frosted as we took “small” tastes while it was cooling, and polished it all off before we got around to the frosting!
It is VERY moist! A new favorite around here for sure, even the picky toddler gobbled it up!
We made it for dessert tonight and it is super, super yummy. All the kids loved it and we had to limit the number of pieces they could have. I’m sure it will be gone tomorrow.
I know this is a really old post, so I hope you see this comment Tiffany. I don’t have a 10×15 pan, only an 9×13 or a bar pan (sometimes called jelly roll pan). If I use the 9×13 do I need to increase the bake time?
Amanda, I used a jelly roll pan to bake mine. I do think you could use a 9×13 though and increase the bake time.
I’m trying this one this week.
Thanks so much for the cream cheese frosting recipe. I made it tonight to put on a Red Velvet cake – and I was so proud of myself for being able to do it! The cake was made from a box, but I just didn’t want the frosting from a can at the store, so decided to search your site.
Thanks for the great, simple recipe.
I love this. Being English I found it hard to find a recipe anywhere. My friend gave me the Can of Libbys pumpkin and I had no idea what to do with it. Thanks so so much. My little English family love it!!
I’m stealing your recipe to try! I love pumpkin… I’ll link back to you when I post about it on my blog. I’ve never made a sheet cake before, so this could get interesting.
Looks delicious though!
I made 2 of them today! One for us and one to donate to the school bake sale. I had left-over pumpkin, so I added it to the frosting instead of using the milk and added a couple dashes of pumpkin pie spice. The cake was moist and very yummy! We have several pumpkin fans here and its been hard holding everyone off till after dinner! Thanks for another recipe that’s going in to my recipe holder.
I made this for dessert the other night and it was a big hit! Thank you : )