Skip to Content

Pumpkin Spice Sheet Cake

Share this Recipe!

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.

Pumpkin Spice Sheet Cake

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!

Pumpkin Spice Sheet Cake

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. 

Pumpkin Spice Sheet Cake

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).

Pumpkin Spice Sheet Cake

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 Drinks:
Boozy Pumpkin Party Punch from The Crumby Kitchen
Easy Pumpkin Smoothie from Red Cottage Chronicles
Pumpkin Fizzy from Cindy’s Recipes and Writings
Pumpkin Pie Milkshake from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Pumpkin Cinnamon Rolls from Jen Around the World
Pumpkin Donut Cake from Kelly Lynns Sweets and Treats
Pumpkin Pecan Monkey Bread from Love & Confections
Pumpkin Shakshuka from Food Above Gold
Savory Pumpkin Recipes:
Pumpkin Gnocchi from Palatable Pastime
Vegan Savory Stuffed Mini Pumpkins from The Baking Fairy

Pumpkin Desserts:
Pumpkin Cake Rolls with Maple Buttercream Filling from Sweet Beginnings
Pumpkin Pie Macaron from A Kitchen Hoor’s Adventures
Pumpkin Spice Sheet Cake from Daily Dish Recipes

Pumpkin Spice Sheet Cake

Ready to make Pumpkin Spice Sheet Cake?

Pumpkin Spice Sheet Cake

Pumpkin Spice Sheet Cake

Yield: 15 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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. 


For Cake:

  • 2 cups Dixie Crystals granulated sugar
  • 1 (15oz) can pumpkin (not pumpkin pie filling)
  • ¼ 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
  • ½ teaspoon pumpkin pie spice
  • 1 ¾ cup Dixie Crystals Powdered Sugar


  1. In a stand mixer, beat the sugar, pumpkin, oil and butter. Add in eggs one at a time beating well.
  2. In another bowl, whisk the flour, baking soda and pumpkin pie spice.
  3. Add the dry ingredients to the wet ingredients and mix until well combined.
  4. Pour into a prepared 9x13 cake pan. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and allow to cool in pan for 15 minutes.
  6. Carefully turn out on a cooling rack and cool completely.
  7. To make frosting, beat all ingredients until smooth. Frost completely cooled cake.
  8. Sprinkle cake with pumpkin pie spice if desired.

Did you make this recipe?

Please leave us a rating below and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can't wait to see what you've made!

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!


Pumpkinweek 2019 logo

a Rafflecopter giveaway



Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals PumpkinWeek Prize



Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

Sweets & Treats prize package



Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

Torani Prize



Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Cabot Cheese prize package


Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.


Share this Recipe!

Tell Us What You Think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe