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Indulge your taste buds in the delightful flavors of fall with our irresistible Pumpkin Sheet Cake topped with a simple cream icing. This delectable dessert is a perfect way to embrace the cozy season, combining the warm, spiced notes of pumpkin with the rich sweetness of a creamy icing. Whether you’re hosting a gathering, celebrating a special occasion, or simply craving a comforting treat, this Pumpkin Sheet Cake is sure to be a crowd-pleaser. In this guide, we’ll walk you through the easy steps to create this mouthwatering dessert, complete with a detailed table for time durations and some common questions answered.



  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the Simple Cream Icing:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons heavy cream


  1. Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Add the melted butter, pumpkin puree, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until well combined.
  4. Pour the batter into the prepared baking pan and spread it evenly.
  5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  6. While the cake is cooling, prepare the simple cream icing. In a bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
  7. Once the cake is completely cooled, spread the cream icing evenly over the top.

Time Duration Table:

Step Time Duration
Preparing Ingredients 15 minutes
Mixing Batter 10 minutes
Baking 25-30 minutes
Cooling 1 hour
Icing Preparation 10 minutes
Icing the Cake 15 minutes
Total Approximately 2 hours

Common Questions:

  1. Can I use fresh pumpkin instead of canned?
    • Yes, you can. Make sure to cook and puree the fresh pumpkin until smooth before using.
  2. How should I store the Pumpkin Sheet Cake?
    • Store the cake in an airtight container in the refrigerator for up to 3 days.
  3. Can I make the icing ahead of time?
    • Yes, you can prepare the icing and refrigerate it. Allow it to come to room temperature before spreading it on the cake.
  4. Can I freeze the Pumpkin Sheet Cake?
    • Yes, you can freeze the unfrosted cake for up to 3 months. Thaw it in the refrigerator overnight before adding the icing.

Now, enjoy your Pumpkin Sheet Cake with a Simple Cream Icing and savor the delicious flavors of autumn!

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