This cake is incredible, moist, bouncy and perfectly spiced! It’s called a pumpkin spice sheet cake but it makes much more and its our favorite to make in the Fall.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
It’s the second day of Pumpkin Week and I’m loving it. I’m so ready for Fall. From the changing leaves to the crisper temperatures, it’s my favorite time of year.
I’m also loving all of these incredible recipes that are being shared this week. We are celebrating our love of all things pumpkin, with #PumpkinWeek that runs through Saturday, hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures.
Yesterday I shared these delicious Pumpkin Sprinkle Cookies, just in case you missed them.
Today I am sharing this decadent Pumpkin Spice Sheet Cake. A big thank you to Dixie Crystals for all the sugar to create this favorite cake of ours, and another big thank you to Cabot Creamery for the butter and cream cheese! These two sponsors are giving away some awesome swag for this event!
Special thanks to ALL of our sponsors for providing the prize packages. Don’t forget to enter the giveaway all the way at the bottom of the post. There are some great things to be won!
About this Pumpkin Spice Sheet Cake – the cake is known as a sheet cake, but I find it bakes better and fits better in a 9×13 cake pan. It rises too much to be a sheet cake to be honest. But trust me, that doesn’t diminish this cakes incredible spiced flavor, pumpkin goodness or soft, moist crumb.
It’s literally our favorite fall cake.
It’s great with the included spiced cream cheese frosting, we love it. But we’ve also used a vanilla frosting as well. You could do almost any kind of frosting and it’d be fantastic.
I’m often asked if pumpkin pie filling can be used instead of canned pumpkin. Not in this recipe.
Can I use pumpkin pie filling instead of canned pumpkin puree?
It’s extremely difficult to substitute pumpkin pie filling when canned pumpkin puree is called for.
The difference between the two, is pumpkin pie filling is already complete with sugar and spices, and if you removed the sugar and spice from the recipe, it would change the flavor and outcome drastically. If you used it, you’d wind up with a cake that was too sweet and probably falling apart. It’s not the same consistency.
Pumpkin Puree is simply a combination of cooked and mashed different varieties of squash. Nope, not even pumpkin. It has no added sugar or spices and is typically pure (or should be).
Now that you’re drooling over this delicious Pumpkin Spice Sheet Cake, you should check out these other recipes that are sure to make you drool!
Enjoy these #PumpkinWeek recipes from our bloggers:
Pumpkin Pie Macaron from A Kitchen Hoor’s Adventures
Ready to make Pumpkin Spice Sheet Cake?
Pumpkin Spice Sheet Cake
- 2 cups Dixie Crystals granulated sugar
- 1 15oz can pumpkin (not pumpkin pie filling)
- 1/4 cup oil
- 8 Tbs. 1 stick Cabot salted butter, softened
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
For Spiced Cream Cheese Frosting:
- 6 oz. Cabot Cream cheese
- 5 tablespoon butter softened
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 1 3/4 cup Dixie Crystals Powdered Sugar
- In a stand mixer, beat the sugar, pumpkin, oil and butter. Add in eggs one at a time beating well.
- In another bowl, whisk the flour, baking soda and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Pour into a prepared 9×13 cake pan. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in pan for 15 minutes.
- Carefully turn out on a cooling rack and cool completely.
- To make frosting, beat all ingredients until smooth. Frost completely cooled cake.
- Sprinkle cake with pumpkin pie spice if desired.