The Pumpkin Sheet Cake We Can’t Stop Making The most perfect pumpkin cake with a generous swoop of cream cheese frosting…coming right up! ♡ I have made a lot of pumpkin desserts over the years, but this sheet cake has quickly become a family favorite over the past few weeks.We keep making it, loading up plates to share with friends and neighbors, and getting rave reviews back every single time.I’m telling you, it’s such a winner!! The pumpkin cake itself is wonderfully moist and fluffy, with plenty of pumpkin flavor and the right blend of warming spices.

And because it bakes in a half-sheet pan, you get just the right ratio of cake to tangy cream cheese frosting in every bite.(Important!) It’s also very easy to make and great for feeding a crowd.And if you happen to have leftovers, I highly recommend a slice alongside a warm cup of coffee or breakfast.

Divine.Let’s bake some pumpkin cake! Pumpkin Cake Tips A few quick tips to help your cake and frosting turn out just right: Use pure pumpkin purée.Double-check that you’re using plain pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.

I used traditional Libby’s pumpkin purée in testing this recipe and recommend it! Measure the flour correctly.For the most accurate results, weigh the flour.Otherwise, spoon it lightly into the measuring cups and level it off instead of scooping directly from the bag.

Use the correct pan.This recipe is writ

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