Pumpkin Sheet Cake

Name: Pumpkin Sheet Cake
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: American
Ingredients: 15.25 oz yellow cake mix (e.g., Betty Crocker); 7.5 oz canned pumpkin (1/2 can); 3 large eggs; 1/2 cup water; 1/4 cup vegetable oil; 2 teaspoons pumpkin pie spice; 8 oz cream cheese (at room temperature); 1/2 cup granulated sugar; 7.5 oz canned pumpkin (another 1/2 can); 3.5 oz instant vanilla pudding mix; 1 1/2 cups milk; 1/2 cup heavy cream; 1 teaspoon ground cinnamon; 1 1/2 cups heavy whipping cream; 1 1/2 teaspoons vanilla extract; 1/3 cup powdered sugar

By:

Sarah

Published:

September 30, 2025

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Pumpkin Sheet Cake is the perfect way to celebrate the season. Whether you’re hosting a family gathering or simply craving something delicious, this cake checks all the boxes. It’s moist, flavorful, and oh-so-easy to bake. Plus, there’s a creamy, velvety topping that takes this dessert to another level. Imagine biting into a slice adorned with whipped cream and a hint of pumpkin spice—it’s pure bliss!

As we come together to enjoy our favorite fall flavors, let’s not forget how comforting it is to share treats with loved ones. This Pumpkin Sheet Cake is a crowd-pleaser, sure to bring smiles and warmth to any table. So roll up your sleeves and let’s dive into this delightful recipe that balances sweetness and spice seamlessly!

Why This Recipe Works

Moist and Flavorful Cake Base

The foundation of this Pumpkin Sheet Cake is a moist and tender cake made with easy-to-find ingredients. The addition of canned pumpkin keeps the cake soft, rich, and flavorful.

Balanced Sweetness Complemented by Spices

We’re not skimping on flavor! The balance of sweetness paired with a blend of warm spices like cinnamon and pumpkin pie spice creates a delightful taste that captures the essence of fall. Each bite sings with the comforting notes that make you feel right at home.

Creamy, Velvety Topping Enhances Texture

The cream cheese topping not only adds a luxurious texture but also strikes the right balance of sweet and tangy. It enhances the overall experience, making each slice even more enjoyable.

Why You’ll Love This Pumpkin Sheet Cake

Perfect for Gatherings and Celebrations

It’s hard not to appreciate a dessert that feeds a crowd, right? This Pumpkin Sheet Cake is ideal for potlucks, birthdays, and seasonal get-togethers. Prepare to impress your friends and family with this show-stopping treat.

Easy-to-Make with Familiar Ingredients

A bonus for home bakers is how straightforward this recipe is. With just a few common ingredients, you can whip up something extraordinary! No complicated techniques or exotic ingredients here—just pure, delicious fun.

A Delightful Twist on Traditional Pumpkin Desserts

While pumpkin pie is a classic, this cake brings a new twist. It’s perfect for those who love the flavors of autumn but might be seeking something different than the usual pie. Consider this your go-to dessert for any fall celebration!

Ingredients

15.25 oz yellow cake mix (e.g., Betty Crocker)
7.5 oz canned pumpkin (1/2 can)
3 large eggs
1/2 cup water
1/4 cup vegetable oil
2 teaspoons pumpkin pie spice
8 oz cream cheese (at room temperature)
1/2 cup granulated sugar
7.5 oz canned pumpkin (another 1/2 can)
3.5 oz instant vanilla pudding mix
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon ground cinnamon
1 1/2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
1/3 cup powdered sugar

Preparing the Cake Batter

Combine Dry and Wet Ingredients

To get started, preheat your oven to 350°F. Grab an 18×13-inch sheet pan and line it with parchment paper, giving it a light spray of nonstick cooking spray. In a large mixing bowl, blend the yellow cake mix, the first portion of canned pumpkin (7.5 oz), eggs, water, vegetable oil, and pumpkin pie spice. Mix it until the batter is smooth and thick, leaving no lumps behind.

Bake the Cake

Now it’s time to let the magic happen! Pour the batter evenly into your prepared sheet pan. Bake for about 13 to 17 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely.

Making the Cream Cheese Topping

Blend Cream Cheese and Sugar

While the cake cools, grab another bowl to mix the cream cheese and granulated sugar. Beat them together until the mixture is smooth and creamy, resembling a fluffy cloud.

Incorporate Remaining Ingredients

To your cream cheese mix, add the second portion of canned pumpkin (7.5 oz), vanilla extract, milk, heavy cream, and cinnamon. Blend until everything is thick and fluffy. Make sure to scrape down the sides of the bowl for an even mix. If your cake is not completely cooled, refrigerate the mixture for optimal thickness.

Adding the Whipped Cream Layer

Whip Heavy Cream

In a separate bowl, whip the heavy whipping cream with vanilla extract and powdered sugar until stiff peaks form. Look for that perfect consistency—fluffy and light!

Decorate the Cake

Once the cream cheese topping has set on the cooled cake, you can pipe large rosettes of whipped cream across the top. Finish off by sprinkling it with a dusting of pumpkin pie spice for that decorative touch. Pop it in the refrigerator until you’re ready to serve.

Serving Suggestions

Serve with a dollop of vanilla ice cream for extra indulgence.
Pair with a hot drink like coffee or cider to warm up on cool evenings.
This cake is perfect as a dessert for holiday gatherings or potlucks, creating a delightful ending to any meal.

Tips for Success

Ensure all ingredients are at room temperature so they blend better.
It’s crucial that the cake is completely cool before adding the cream cheese topping. This will help avoid a melty mess.

Variations

If you want to amp up the flavor, substitute the yellow cake mix with a spice cake mix.
For added crunch, throw in chopped nuts like pecans or walnuts to the batter.
Feeling adventurous? Use a different flavored pudding mix like butterscotch for a unique twist.

Storage Tips

Store leftover Pumpkin Sheet Cake in an airtight container in the refrigerator for up to 5 days.
If you want to freeze it, wrap the cake tightly in plastic wrap and foil. It can be kept frozen for up to 3 months.

Pairing Ideas

For a delightful dessert platter, pair with a warm slice of apple pie.
Enjoy alongside a spiced autumnal beverage, like chai or a pumpkin spice latte.

FAQs

Can I use fresh pumpkin instead of canned?
Yes! Just ensure to cook and puree the pumpkin until smooth before using.
What can I substitute for heavy cream?
You can use coconut cream or a dairy-free heavy whipping cream alternative if needed.
How can I make this recipe gluten-free?
Use a gluten-free cake mix and check that all other ingredients are gluten-free.
Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance; just top it when you’re ready to serve.
How many servings does this recipe yield?
This delightful recipe yields around 24 square pieces of deliciousness.

This Pumpkin Sheet Cake captures the essence of fall, bringing people together and creating memories around the table. Its rich flavors and creamy textures create a dessert that’s more than just tasty; it’s an experience. So gather your ingredients, get cozy in the kitchen, and enjoy every moment as you make this delicious treat!

Pumpkin Sheet Cake