Pumpkin Sheet Cake with Cream Cheese Frosting

A super easy dessert that is always a crowd pleaser

Moist, great texture and beyond YUMMY!

On the hunt for an easy dessert that is a sure crowd pleaser? Search no further!

This pumpkin sheet cake with cream cheese frosting is always a hit and it is one of the easiest desserts ever to make.   Literally place all the ingredients in a bowl, mix and spread into a rimmed baking sheet and bake.  The frosting is a classic cream cheese frosting that spreads easily and is beyond yummy.

Perfect as a non-candy Halloween treat, party or Thanksgiving dessert or just a simple weekend treat.

The recipe can be easily halved and made in a half size rimmed baking sheet, as I have done here and it comfortably serves 10-12.

Whatever size you make, just be sure to save a slice for yourself… it vanishes quickly!

Recipe from a friend, I adapted it to be gluten-free.

Scroll down for recipe.

Pumpkin Sheet Cake with Cream Cheese Frosting

Recipe

5.0 from 1 reviews
Pumpkin Sheet Cake with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
A sure crowdpleaser, this is one of the easiest and yummiest desserts ever to make! The cake is moist and has a great texture and flavor and it's toopped with a creamy, decadent frosting. Recipe halves well and can be made in a half-rimmed baking sheet to serve approximately 10-12 people. Original recipe from a friend, adapted to be gluten-free.
Author:
Recipe type: Dessert, Holidays
Cuisine: Gluten-free Vegetarian
Serves: 24 slices
Ingredients
Cake
  • 2 cups gluten-free all purpose flour that includes xanthan gum (we used GF Jules )
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1 cup canola oil
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 4 eggs
Frosting
  • 1 8oz cream cheese room temperature
  • ½ cup (1 stick) butter, room temperature
  • 1 lb powdered sugar
  • 1 teaspoon vanilla
Instructions
Cake
  1. Preheat oven to 350 degrees F and grease a rimmed baking sheet (or sheet cake pan) well.
  2. In a large bowl, mix all ingredients together well (I used an electric mixer) and pour into rimmed baking sheet
  3. Bake 18-20 minutes or until edges start pulling away from pan.
  4. Let cool before frosting.
Frosting
  1. Cream all ingredients together and spread on cake once cake is baked and cooled.

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6 thoughts on “Pumpkin Sheet Cake with Cream Cheese Frosting

  1. I love this cake! So easy to make and great flavor. I added some allspice and clove to add to the warmth of the cinnamon, but it would be just as delicious as is. And using the sheet pan makes it quick to bake and easy to serve. Will definitely make again!

    1. Yay! So happy you love it too Jerilyn! Additional spices are a great add. And yes, the sheet pan makes it perfect for serving a crowd!

    1. Hi… The recipe is written for a full size baking sheet. But I often cut it in half and make a half size baking sheet (approximately 14.5 inches by 10 inches). Depends on how many people you are feeding. The half size baking sheet feeds 10-12. Let me know how you like it.

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