If you’re like me, you appreciate a dessert that serves multiple purposes. A delightful cake that can be quickly whipped up for a casual evening but also stands out as a showstopper for special occasions like Thanksgiving. This pumpkin cake with cream cheese frosting checks all those boxes.

Introducing a Classic Pumpkin Sheet Cake

From the end of September through to Thanksgiving, I am all about pumpkin recipes. Over the years, I’ve shared various pumpkin-based delights, including my Nana’s cherished recipes like pumpkin crunch cake and pumpkin coffee cake. However, I realized I had never posted a classic pumpkin sheet cake recipe, which was simply essential to remedy!

This recipe is not only quick and easy to prepare, but it’s also based on my adaptable pumpkin bundt cake recipe. Baked in a simple 9×13-inch pan, it doesn’t demand any special equipment or electric mixer for the batter. Despite its simplicity, the flavor is nothing short of phenomenal. Packed full of aromatic spices and rich pumpkin, this cake offers a tender crumb and remains remarkably moist—even after a few days in the fridge.

The Cream Cheese Frosting

Pairing this delicious cake with a tangy cream cheese frosting elevates it to a gourmet dessert, making it impressive enough for festive occasions while still being simple enough for any regular day. Let’s dive into the ingredient list and get baking!

Recipe Ingredients

For the Pumpkin Cake

• 2 1/4 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine sea salt
• 1 (15-ounce) can pure pumpkin puree

For the Cream Cheese Frosting

• 4 ounces softened cream cheese
• 1 tablespoon softened unsalted butter
• 2 cups confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 1-2 tablespoons milk (optional)
• 1/4 teaspoon pumpkin pie spice (optional)

Expert Tips for Moist Cake Success

What makes this pumpkin cake extraordinarily moist? The secret lies in the combination of pumpkin puree and vegetable oil in the batter. Oil-based cakes, such as carrot or zucchini cake, are less prone to drying out and yield tender, flavorful results.

Before starting, be sure to measure your flour correctly to ensure the perfect texture every time.

Step-by-Step Instructions to Create Your Cake

Making the Pumpkin Cake

When preparing the batter, you can utilize a stand mixer or an electric hand mixer, or you can mix by hand. Start with these simple steps:

1. Preheat your oven to 350°F. Grease a 9×13-inch cake pan with nonstick cooking spray.
2. In a large bowl, combine the granulated sugar and vegetable oil until thoroughly blended.
3. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Then, add the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
5. Gradually add the dry mixture to the wet mixture, alternating with the pumpkin puree. Begin with half of the dry ingredients, followed by the pumpkin, then the remaining dry ingredients. Mix well after each addition.
6. Transfer the combined batter into your prepared pan and smooth it out evenly.
7. Bake for 30-35 minutes. Rotate the pan about halfway through to ensure even baking. You’ll know it’s ready when a toothpick inserted near the center emerges clean.
8. Allow the cake to cool completely before frosting.

Preparing the Cream Cheese Frosting

Once the cake has cooled, it’s time to make the frosting:

1. In a mixing bowl, beat the softened cream cheese and butter together for around 2 minutes until fluffy and combined.
2. Gradually sift in the powdered sugar, continuing to mix until fully incorporated.
3. Introduce the vanilla extract and if needed, adjust the consistency with milk. If desired, sprinkle in the optional pumpkin pie spice, mixing until fully blended.
4. Spread the cream cheese frosting evenly over the cooled pumpkin cake.

Storage and Freezing Recommendations

Storing your frosted pumpkin cake is easy! Keep it in the refrigerator, where it will remain fresh for up to three days.

This cake often tastes even better the next day, highlighting sweetness and spice, making it an excellent option for preparing in advance. Allow it to sit at room temperature for about an hour before serving for the best flavor.

Freezing Instructions

• Freeze the unfrosted cake by wrapping it in plastic wrap, followed by heavy-duty foil. It can last up to two months frozen.
• If the cake is already frosted, place it in the freezer until firm before wrapping tightly. Consume within one month for optimal flavor.
• For individual servings, place slices on a sheet pan to freeze until firm, then store them in zip-top freezer bags for up to one month.

Frequently Asked Questions (FAQs)

Can I use homemade pumpkin puree instead of canned?

Absolutely! You will need approximately 2 cups of homemade pumpkin puree to equal a standard 15-ounce can. Keep in mind that homemade pumpkin puree may not have the same vibrant color as canned puree because the canned mix often combines different types of squash.

Can I turn this into a layer cake instead of a sheet cake?

Yes! To create a layer cake, divide the batter into two or three greased and floured 8-inch or 9-inch round pans. Bake for 20-30 minutes, checking after the 20-minute mark. Consider doubling the frosting recipe for adequate frosting between the layers and on top.

I don’t like baking with vegetable oil. What can I use instead?

If vegetable or canola oil isn’t your preference, you can substitute it with a neutral-flavored oil like avocado oil without compromising the cake’s moisture or flavor.