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

Pumpkin Sheet Cake with Maple Frosting

By Kathi & Rachel

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Pumpkin Sheet Cake!   This super delicious cake is great for a crowd and is super easy to make.  Don’t wait until the holidays to make this fabulous cake!

Pumpkin Cake ready to eat

I love that sheet cakes are so popular again.  Who has time to bake up a couple layers and decorate?  I can almost guarentee  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!

The frosting is butter, cream cheese and real maple syrup.  But you guys know how we roll.  We cheat.  You can buy a can of cream cheese frosting , add a couple tablespoons of maple syrup and call it good!  

We love cake and you can see all of our easy to make recipes HERE!

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

 

 

To cheating and winning!

Clink!

Kathi

 

Pumpkin Sheet Cake with Maple Frosting
5 from 1 vote
Print Pin Recipe  Comment
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

An easy to make delicious cake that will feed a crowd!  

Course: cake, Dessert
Cuisine: amercan
Servings: 18
: 238 kcal
: 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 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/2 cup melted butter
  • tablespoons Frosting - Shortcut: Buy a can of cream cheese frosting and add two maple syrup)
  • 1 oz package 8 cream cheese at room temp
  • 1 cube butter at room temp
  • 2 tablespoons good Maple Syrup
  • 1 teaspoon vanilla
  • 2 cups confectioners sugar
  • Chopped Pecans if desired
Instructions
  1. Mix together cake ingredients, adding melted butter last. Pour into a 9 x 13 inch pan. Bake at 350 until the cake springs back when lightly touched, about 40 minutes.
  2. Frosting
  3. (make from scratch or buy a can of cream cheese frosting and add 2 tablespoons maple syrup!)
  4. cream together cream cheese and butter. Add remaining ingredients and spread on cooled cake.
  5. Sprinkle with chopped pecans if desired.
Nutrition Facts
Pumpkin Sheet Cake with Maple Frosting
Amount Per Serving
Calories 238 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 42mg14%
Sodium 99mg4%
Potassium 102mg3%
Carbohydrates 44g15%
Sugar 37g41%
Protein 1g2%
Vitamin A 2335IU47%
Vitamin C 0.6mg1%
Calcium 43mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cake Recipes, Desserts, Holidays

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Reader Interactions

Comments

  1. joann says

    June 16, 2015 at 8:42 am

    What size can of pumpkin?

    Reply
    • Kathi Kirk says

      June 16, 2015 at 11:58 pm

      Hi JoAnn,
      This recipe calls for one cup or 8 oz of pumpkin puree. A small can will do and you will have some leftover. Put it in a baggie and freeze for the next time!
      Kathi

      Reply
  2. PHYLLIS says

    November 14, 2013 at 10:26 pm

    Please tell me how much a CUBE of butter is? Thank you.

    Reply
    • Kathi Kirk says

      November 15, 2013 at 2:02 am

      half a cup!

      Reply
  3. LaTrice Eisner says

    October 13, 2013 at 2:59 am

    I just made this today. And there are two pieces left! IT WAS SOOOO GOOD! OMG! This is one great recipe. Thank you so much. I also made the Italian chicken as well which was yummy too! I WILL be making this again for just me and probably for thanksgiving as well.
    My phone is malfunctioning and won’t let me rate it but I give it 5+ stars!

    Reply
    • Kathi Kirk says

      October 13, 2013 at 3:33 pm

      Wow! Thank you for the rave reviews! I want to try coconut sheet cake next, they are so easy to make! Have a glorious day!

      Reply
  4. Laura Dembowski says

    October 5, 2013 at 3:58 pm

    I love sheet cakes. I bet this pumpkin one is so moist and delightful! Love the maple frosting too.

    Reply

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