Pumpkin Sheet Cake with Cream Cheese Frosting
This easy pumpkin sheet cake combines yellow cake mix, pumpkin puree, warm fall spices, and brown sugar, then is topped with a creamy homemade cream cheese frosting and pumpkin-shaped candies.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- electric mixer For mixing the cake batter and cream cheese frosting.
- Toothpick For testing the cake for doneness.
Ingredients
- 1 box yellow cake mix
- 1 can pumpkin puree, 15 ounces
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- orange and green pumpkin-shaped candies, as desired
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract.
- Add the cinnamon, nutmeg, ginger, cloves, and salt. Beat until the batter is smooth and all ingredients are evenly combined.
- Pour the pumpkin batter into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar while mixing. Add the vanilla extract and milk, then beat until the frosting is light, creamy, and spreadable.
- Spread the cream cheese frosting evenly over the completely cooled pumpkin cake.
- Arrange the pumpkin-shaped candies evenly over the frosting.
- Refrigerate the cake for at least 30 minutes to allow the frosting to set.
- Cut the chilled cake into squares and serve.
Notes
Allow the pumpkin cake to cool completely before frosting. Refrigerate the frosted cake for at least 30 minutes so the frosting can set before cutting and serving.