Homemade Pumpkin Sheet Cake

My mother-in-law has been making this pumpkin sheet cake for years. It’s a family favorite. I’m so glad she shared the recipe with me so I could share it with you! It’s so simple and honestly the best homemade cake I’ve ever eaten. Put the ingredients on your grocery list NOW. You’ll thank me later! 


Cake Ingredients: 

1 can (15 ounces) solid-pack pumpkin

2 cups sugar

1 cup canola oil

4 eggs, lightly beaten

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

Frosting Ingredients:

3 ounces cream cheese, softened 

5 tablespoons butter, softened

1 teaspoon vanilla extract

1-3/4 cups confectioners’ sugar

3 to 4 teaspoons milk

In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. 

Give this cake a try, you won’t be disappointed!


This recipe is originally from Taste of Home



  1. The cake looks delicious…..I can’t wait to try it. Thanks for sharing the recipe!!!!!

  2. I am hoping I can get my hands on a can of puree in the UK, if so I will be making this soon. Thanks guys 🙂

  3. Reading this recipe literally made my mouth water, I could almost taste it, lol. What a delight this is going to be to share with my family and friends, TFS and Happy Thanksgiving to you and your family.

  4. I made this cake for Thanksgiving. It was delish. Definitely a keeper.

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