Pumpkin Sheet Cake
This Pumpkin Sheet Cake is moist, spiced, and topped with caramel and cream cheese frosting. It's perfect for fall gatherings and holidays!
Servings 12 - 16 slices
Calories 678kcal
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin purée not pumpkin pie filling
- 1 teaspoon vanilla extract
Caramel Sauce:
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Pumpkin Cake:
- Preheat the oven to 350°F (177ºC). Grease and line a 9x13" baking dish with parchment paper. In a medium bowl, whisk together flour (1 3/4 cups), baking powder (1 teaspoon), baking soda (1/2 teaspoon), spices, and salt (1/4 teaspoon). In a large bowl, whisk together oil (3/4 cup), brown sugar (1 cup), granulated sugar (1/2 cup), eggs (3), pumpkin purée (1 cup), and vanilla (1 teaspoon) until smooth. Add dry ingredients to wet ingredients and mix just until combined.
- Pour batter into the prepared pan and smooth into an even layer. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Make the Caramel Sauce
- In a small saucepan set over medium heat, add the sugar (1 cup) and stir continuously until it melts and turns a deep amber color, about 5–6 minutes. As soon as the sugar is melted, reduce the heat to low.
- Add the butter (4 tablespoons) and whisk until fully melted and incorporated.
- Pour in the heavy cream (1/2 cup) and vanilla extract (1 teaspoon). The mixture will bubble up. Continue whisking until smooth and combined. Mix in the salt (1/4 teaspoon).
- Remove from the heat and allow the caramel to cool for 5 minutes until it thickens slightly but remains thin and pourable. Use a fork to poke holes all over the slightly warm cake. Pour about 3/4 of the warm caramel sauce evenly over the top, letting it soak into the holes and spread into an even thin layer over the top of the cake. Reserve the rest for swirling into the frosting later. Cover and chill for at least 30 minutes or until the cake is completely cooled.
Make the Cream Cheese Frosting
- In a large bowl with a hand mixer, beat the cream cheese (8 ounces), vanilla (1 teaspoon), and butter (1/2 cup) until smooth. Add powdered sugar (2 1/2 cups) gradually until fluffy and combined. Spread the cream cheese frosting over the cooled cake. Drizzle the remaining caramel over the top, then use a knife or toothpick to swirl it into the frosting. Slice and Enjoy!
Notes
- Use room temperature ingredients: Cream cheese, butter, and eggs mix more smoothly and create a better texture.
- Don’t rush the caramel: Stir constantly and watch closely—it can go from perfect to burnt in seconds.
- Chill before frosting: A slightly chilled cake makes it easier to spread the frosting evenly without tearing the surface.
- Make it ahead: The flavors deepen overnight as the caramel soaks further into the cake.
- Cut clean slices: Run a sharp knife under hot water, wipe dry, then slice—repeat between cuts for bakery-worthy squares.
Nutrition
Serving: 1slice | Calories: 678kcal | Carbohydrates: 85g | Protein: 5g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 229mg | Potassium: 177mg | Sugar: 69g | Vitamin A: 3990IU | Calcium: 75mg | Iron: 2mg