This Pumpkin Spice Sheet Cake is a delightful autumn treat, perfect for any gathering. Its tender, spiced cake and luscious cream cheese frosting make it an instant favorite among cake recipes with cream cheese. You’ll love how easy it is to bake and how comforting it tastes.
Key Ingredients & Substitutions
- Pumpkin Puree: Not pumpkin pie filling. You can use homemade puree if you prefer.
- All-Purpose Flour: A gluten-free 1:1 baking flour blend can be used for a gluten-free option.
- Brown Sugar: You can use light or dark brown sugar for different molasses notes.
- Cream Cheese: Full-fat cream cheese is best for the frosting.
- Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice flavor.
Ingredients
For the Cake:
- 1½ cups (300g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 15-20 slices
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. This prevents your delicious cake recipes with cream cheese from sticking.
2. Combine Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and pumpkin puree until well combined. Ensure everything is smooth and evenly mixed.
3. Mix Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This helps distribute the spices and leavening agents evenly.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
5. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.
6. Prepare the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a large bowl with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt, mixing until the frosting is light and fluffy. This frosting is essential for any good cake recipes with cream cheese.
7. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can decorate it with a sprinkle of extra cinnamon or chopped nuts if desired. Slice and enjoy your delicious Pumpkin Spice Sheet Cake.
Variation Ideas
- Nutty Twist: Fold ½ cup chopped pecans or walnuts into the batter before baking.
- Chocolate Chip: Add ½ cup mini chocolate chips to the batter for a sweet surprise.
- Maple Glaze: Instead of traditional frosting, try a maple cream cheese glaze for a different flavor profile.
Storage Instructions
Store leftover Pumpkin Spice Sheet Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. For longer storage, you can freeze individual slices without the frosting for up to 2 months. Thaw in the refrigerator before enjoying.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving.
Why did my cake sink in the middle?
This can happen if the oven door was opened too early, if the cake was underbaked, or if there was too much leavening.
Can I use a different size pan?
You can use a 9×13 inch pan for this recipe. Adjust baking time if you use a different size, monitoring for doneness.
Is it necessary to sift the powdered sugar for the frosting?
Sifting powdered sugar helps prevent lumps, ensuring a smooth and creamy frosting, a key characteristic of great cake recipes with cream cheese.
How do I know when the cake is fully cooled for frosting?
The cake should be completely cool to the touch, both top and bottom, to prevent the cream cheese frosting from melting.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply cooked, mashed pumpkin. Pumpkin pie filling has added spices and sugar already in it. For this recipe, you need plain pumpkin puree.