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!
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
This delicious and easy to make cake will serve a crowd of hungry pumpkin eaters!
- 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 cube butter at room temp
- 2 tablespoons maple syrup
- 2 cups confectioners sugar
- 1/2 cup chopped Pecans
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.
To make your own frosting: Cream together cream cheese and butter. Add remaining ingredients.
Spread onto cooled cake. Top with chopped pecans.
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.
These all look amazing!! I’m drooling over those gingerbread bars!