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Pumpkin Spice Sheet Cake With Cream Cheese Frosting

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“I made this cake recently. It is one of the best sheet cakes I have tried and the icing is wonderful!”
READY IN:
35mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350°F.
  2. Grease a 15x10-inch jelly-roll pan.
  3. For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
  4. In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
  5. Spread the batter into jelly-roll pan.
  6. Bake for 25-30 minutes or until lightly browned.
  7. Cool cake completely.
  8. For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
  9. Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
  10. Spread over completely cooled sheet cake.

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