Pumpkin Sheet Cake is a dense, delicious cake that is more like a brownie. Delicious topped with cream cheese icing and pecans. This recipe uses a batch of Cream Cheese Icing.
This cake is a huge favorite at our house. I have made this many times for school parties, scouts and family gatherings. It’s sure to be a favorite at your house too!
What you need
Yellow cake mix
Vanilla pudding mix
Pumpkin puree
Oil
Eggs
Pumpkin pie spice
Pecans
How to make this delicious Pumpkin Sheet Cake
Preheat your oven to 350 degrees.
To a large mixing bowl add the cake mix, pudding mix, pumpkin puree, oil, water, eggs and pumpkin pie spice. Mix until smooth.
Line a half sheet pan with parchment paper and spray with nonstick cooking spray. Pour the cake batter into the prepared pan and gently spread to the edges. Keep a finger on the parchment paper to keep it from slipping.
Bake at 350 degrees for 35 to 40 minutes, until golden brown on top and a toothpick comes out mostly clean.
While the cake is baking, make a batch of Cream Cheese Icing and set aside.
Let the cake cool for 20 minutes. Place a large cutting board over the top of the cake and invert the cake onto the board. Remove the parchment paper.
Place the cream cheese icing on the cake and spread over the top. Try to make an even layer of icing, but it’s okay for it to look imperfect and show spreading marks. You want it to look homemade.
Chop a half cup of pecans into small pieces.
Sprinkle the chopped pecans over the icing. Go slowly and make sure to get pieces out to the edges of the cake. Next cut the cake into 24 pieces. A standard half sheet pan would be cut into four pieces on the short side and 6 pieces on the long side. They don’t have to be measured. Cut the short side in half, then in quarters. Cut the long side in half, then each half into thirds.
Pumpkin Sheet Cake
Pumpkin Sheet Cake is a dense, delicious cake that is more like a brownie. Delicious topped with cream cheese icing and pecans.
Ingredients
- 1 box of yellow cake mix
- 1 box (4 serving size) vanilla pudding mix
- 15 ounce can pumpkin puree
- 1/2 cup oil
- 1/2 cup water
- 3 eggs
- 1 tablespoon pumpkin pie spice
- 1 batch of Cream Cheese Icing
- 1/2 cup pecans
Directions
- Step 1 Preheat your oven to 350 degrees.
- Step 2 To a large mixing bowl add the cake mix, pudding mix, pumpkin puree, oil, water, eggs and pumpkin pie spice. Mix until smooth.
- Step 3 Line a half sheet pan with parchment paper and spray with nonstick cooking spray. Pour the cake batter into the prepared pan and gently spread to the edges. Keep a finger on the parchment paper to keep it from slipping.
- Step 4 Bake at 350 degrees for 35 to 40 minutes, until golden brown on top and a toothpick comes out mostly clean.
- Step 5 While the cake is baking, make a batch of Cream Cheese Icing and set aside.
- Step 6 Let the cake cool for 20 minutes. Place a large cutting board over the top of the cake and invert the cake onto the board. Remove the parchment paper.
- Step 7 Place the cream cheese icing on the cake and spread over the top. Try to make an even layer of icing, but it’s okay for it to look imperfect and show spreading marks. You want it to look homemade.
- Step 8 Chop a half cup of pecans into small pieces.
- Step 9 Sprinkle the chopped pecans over the icing. Go slowly and make sure to get pieces out to the edges of the cake. Next cut the cake into 24 pieces. A standard half sheet pan would be cut into four pieces on the short side and 6 pieces on the long side. They don’t have to be measured. Cut the short side in half, then in quarters. Cut the long side in half, then in thirds.
