Quick and Easy Pumpkin Sheet Cake With Cream Cheese Frosting

Several years ago, I found this Pumpkin Sheet Cake with Cream Cheese Frosting on the internet when I was looking for a quick and easy dessert for a parents meeting at my home.  Repeatedly, I have returned to this recipe when I need a fairly good size dessert but don’t have a lot of time to put into making one.

Two days ago, I needed to make a large dessert for a luncheon at our church. We had just cooked down and pureed a large pumpkin so I had a lot of pumpkin puree at my disposable. This was the first recipe that came to my mind.  I usually make it in a 10x15x1″ glass baking pan but if you want a thicker cake, you can use a 9x13x1″ pan. It is a very moist cake!

Quick and Easy Pumpkin Sheet Cake – Serves 15-20 if using larger cake pan

1 can (15oz) solid-pack pumpkin
2 cups sugar
1 cup oil
4 eggs, lightly beaten
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Preheat oven to 350F. Place all ingredients inside a stand mixer bowl and mix on medium speed, scraping down the sides of the mixing bowl a few times until well mixed. Pour into a lightly greased 9×13 or 10×15 glass baking pan.  Bake for 25-30 or until completely cooked. Note: When I use my own pumpkin puree, I notice that it takes longer for the cake to cook completely since my pumpkin has a higher water content.  Cool completely before frosting.

Cream Cheese Frosting:

1 small pkg (3oz) cream cheese, softened
5 Tbsp. butter, softened
1 tsp. vanilla
1 3/4 cup confectioners’ sugar
3-4 tsp. milk

In a small bowl, beat cream cheese, butter and vanilla until fluffy.  Gradually beat in sugar until smooth. Add milk, 1 tsp. at a time until frosting is spreading consistency.