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Laughing Spatula / Recipe Index / Cake Recipes / Easy Pumpkin Sheet Cake with Cream Cheese Maple Frosting

Easy Pumpkin Sheet Cake with Cream Cheese Maple Frosting

By Kathi & Rachel

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Easy Pumpkin Sheet Cake with Cream Cheese Maple Frosting! – This delicious sheet cake will feed a crowd of hungry pumpkin eaters and is so easy to make!

Pumpkin Sheet Cake

Cheater, cheater Pumpkin Cake Eater!  I am calling this a cheater recipe because I posted it several years back when my blog was just a baby.  I don’t think it got the attention it deserves. What a tragic cake story huh?  Poor lonely cake…just sitting on this blog waitin’ for some love…

You can forgo the homemade frosting on this one, although I provided the recipe for you frosting die hards.  But if time is of the essence, and you can’t stand one more dirty bowl to clean,  buy a can of cream cheese frosting and add two tablespoons of maple syrup.  Lazzzzyyy cook…yup, thats me!

I love that sheet cakes are so popular again, and this Pumpkin Sheet Cake with Cream Cheese Maple Frosting is a real hit around here!

Who has time to bake up a couple layers and decorate?  I can almost guarantee  that you will never see a fancy schmancy cake on my site. I don’t have the patience or the talent…but sheet cakes?  I can do that!

This recipe takes one cup of pumpkin puree, not pumpkin pie filling, just the puree.  You will have a bit left from the can, simply freeze it for next time.

If you need a bit more pumpkin in your life and who doesnt?  Try my Pumpkin Crunch Muffins!

Growing tired of pumpkin but still need a great holiday dessert?  Gingerbread Cookie Bars might be for you!  All the flavor of a cookie in a gooey easy to make bar!

 

To delicious and easy cakes!

Clink!

Kathi

Pumpkin Sheet Cake with Maple Frosting

This delicious and easy to make cake will serve a crowd of hungry pumpkin eaters!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 12
Author: Kathi & Rachel

Ingredients

  • 2 cups brown sugar
  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1 cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1/2 cup melted butter
  • Frosting - Shortcut: Buy a can of cream cheese frosting and add two maple syrup)
  • 1 8 oz package cream cheese at room temp
  • 1/2 cup butter at room temp
  • 2 tablespoons maple syrup
  • 2 cups confectioners sugar
  • 1/2 cup chopped Pecans

Instructions

  • Preheat oven to 350 degrees.
  • Combine brown sugar, pumpkin and eggs in a mixer bowl until well combined.
  • Add flour, baking powder, baking soda and pumpkin pie spice.  Mix well.
  • Mix in melted butter.
  • Bake for approximately 40 minutes or until center of cake springs back easily when touched.  Cool completely before frosting.

Frosting - Cheater method: buy one can of cream cheese frosting and add two tablespoons maple syrup

  • To make your own frosting: Cream together cream cheese and butter. Add remaining ingredients.
  • Spread onto cooled cake.  Top with chopped pecans.

Nutrition

Calories: 311kcal | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 141mg | Potassium: 180mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3475IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1.5mg

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Filed Under: Cake Recipes, Desserts, Fast and Fresh, Holidays

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Reader Interactions

Comments

  1. Liz K. says

    November 26, 2019 at 5:41 am

    Hi there! Can you clarify the “cube” of butter in the cream cheese frosting? Is that a typo or a baking term I don’t know? Thanks!!

    Reply
    • Kathi & Rachel says

      November 26, 2019 at 7:06 am

      Oops! Bad habit from 1960 LOL! One cube is 1/2 cup. Will update recipe!

      Reply
      • Liz K. says

        November 29, 2019 at 3:00 am

        Thanks!! So glad I asked (I guess I could’ve googled??) – I thought maybe it was an autocorrect for “cup” – I would’ve ruined it!! Thank you!!

  2. Susan @ Culinary Envy says

    November 28, 2016 at 1:14 pm

    Wow! Thanks for helping me decide what I want for breakfast this morning! Now oatmeal isn’t going to cut it! YUM! Can’t wait to try your scrumptious recipe. And, thanks for the maple syrup tip on the canned frosting! Pinned.

    Reply
  3. Coley | Coley Cooks says

    November 19, 2016 at 1:32 pm

    These all look amazing!! I’m drooling over those gingerbread bars!

    Reply
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