Pumpkin Texas Sheet Cake is a moist & flavorful pumpkin version of this classic dessert! Soft spiced cake topped with a tangy cream cheese icing everyone loves!
This Texas sheet cake recipe not only satisfies a sweet tooth but also helps to ring in Fall, in the kitchen. With simple ingredients and straightforward steps, anyone can enjoy this delicious cake with homemade cream cheese frosting!
Ingredients for Pumpkin Sheet Cake
Pumpkin puree: For a moist and flavorful cake you will need one 15-ounce can of pumpkin puree.
Sugar: Add 1 ¾ cup of granulated sugar for a perfectly soft, sweet cake.
Oil: Use 1 cup of canola oil for the fats needed to keep the cake moist as it bakes.
Eggs: Bind the ingredients together with 4 large eggs.
Vanilla extract: Enhance all the wonderful flavors in this dessert by adding 2 teaspoons of vanilla extract.
Flour: For the structural base of this cake, you need 2 cups of all-purpose flour.
Pumpkin spice: Adding 1 TBSP of pumpkin pie spice gives this cake more incredible flavor.
Baking powder: Use 2 teaspoons of baking powder to help the cake rise properly as it bakes.
Cinnamon: 1 teaspoon of ground cinnamon gives this dessert a nice warm spiced taste.
Baking soda: You need 1 teaspoon of baking soda to create a nice soft, tender cake texture.
Salt: Balance all the flavors in this dessert by adding ½ teaspoon of salt.
Cream Cheese Frosting
Cream cheese: The base of this frosting is 16-oz of cream cheese, room temp.
Butter: For a rich flavor add ½ cup of unsalted butter, room temp.
Vanilla extract: Add 1 TBSP of vanilla extract for a nice subtle flavor to this frosting.
Powder sugar: You need 4 ½ cups of powdered sugar for a perfectly sweet cake topping.
How to make Texas Pumpkin Sheet Cake:
Pumpkin Texas Sheet Cake
Ingredients
- 15 oz can pumpkin puree
- 1 ¾ cup granulated sugar
- 1 cup canola oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 TBSP pumpkin pie spice
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Cream Cheese Frosting
- 16 oz cream cheese room temp
- ½ cup unsalted butter room temp
- 1 TBSP vanilla extract
- 4 ½ cups powdered sugar
Instructions
- Prep: Heat the oven to 350°F and spray a 15x10x1-inch pan with cooking spray.
- Batter: Use an electric hand mixer to combine the pumpkin, sugar, oil, eggs, and vanilla.
- In a separate bowl, whisk the flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt. Stir the dry ingredients into the wet pumpkin mixture, just until combined.
- Pour the batter into the prepared pan.
- Bake: Place the pan in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
- Frosting: Beat the cream cheese, butter and vanilla together, then sift the powdered sugar into the cream cheese and beat until combined.
- Cool the cake completely, then ice the cake and serve. Slice, serve, and enjoy!
Notes
Nutrition
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How long is this Pumpkin Texas sheet cake good for?
This sheet cake will stay fresh for up to 7 days if stored in an airtight container in the refrigerator.
For longer storage, you can freeze this cake. Place it in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Variations and Add Ins for the Pumpkin Sheet Cake
Pumpkin Texas Sheet Cake lends itself well to various modifications and additions. These can enhance flavor and texture.
- Nuts: Chopped walnuts or pecans add crunch and richness.
- Chocolate Chips: Adding semi-sweet or dark chocolate chips introduces a sweet contrast to the pumpkin.
- Dried Cranberries: These can add a subtle tartness and chewy texture.
- Sprinkles: Colorful sprinkles can make the cake visually appealing for celebrations.
- Whipped Cream: A whipped cream topping adds lightness and sweetness.
What type of frosting pairs best with Pumpkin Texas Sheet Cake?
Cream cheese frosting is a popular choice for Pumpkin Texas Sheet Cake. Its tangy flavor complements the pumpkin and spices well. For a lighter option, whipped cream frosting can also enhance the dessert’s overall appeal.
Can Pumpkin cake be made using a boxed cake mix as a base?
Yes, it is possible to use a boxed cake mix as a base for Pumpkin Texas Sheet Cake. Adding pureed pumpkin and spices can elevate the flavor and create a moist texture. This approach simplifies the preparation while still delivering a delicious outcome.
What modifications can be made to the classic Pumpkin Texas Sheet Cake recipe for dietary restrictions?
To accommodate dietary restrictions, gluten-free flour can replace all-purpose flour. A sugar substitute may also work for those needing to reduce sugar intake. Additionally, vegan alternatives such as flax eggs can be used instead of traditional eggs.
Love pumpkin as much as we do? Try more great recipes here:
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Pumpkin Texas Sheet Cake is delicious dessert loaded with amazing pumpkin flavor. This spiced cake is topped with a sweet, creamy homemade cream cheese frosting that everyone is sure to love!
Valerie Grantham says
What was sprinkled on ifristing?
Jessica says
We just dusted it with cinnamon!
Wanda says
That looks quite appetizing. Would it be possible to substitute canola oil?
Jessica says
Absolutely! Just know that if you use butter instead, it’ll yield a less soft/ delicate crumb. I’d opt for a different oil of your choice instead!