Our Pumpkin Sheet Cake with Cream Cheese Icing is the perfect sweet treat to welcome the cozy fall season. Made with a rich pumpkin batter, a hint of maple, and topped with a luscious cream cheese icing, this cake is destined to be your new autumn favorite.
Pumpkin Sheet Cake with Cream Cheese Icing
Makes 1 (13x9-inch) cake
Ingredients
- 1 cup salted butter, softened
- 2 cups white sugar
- 2 cups canned pumpkin
- ¾ cup boiling water
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon maple extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon table salt
- ½ cup whole buttermilk
- Cream Cheese Icing (recipe follows)
Instructions
- Preheat oven to 350°. Grease a 13x9-inch cake pan.
- In a large bowl, mix butter, sugar, pumpkin, boiling water, eggs, and extracts until well combined.
- In another bowl, mix flour, baking soda, pie spice, and salt together. Add flour mixture to butter mixture alternately with buttermilk, beating well after each addition. Pour into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely.
- Spread Cream Cheese Icing over cooled cake.
Cream Cheese Icing
Makes 2½ cups
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup salted butter, softened
- 1 tablespoon whole milk
- 1 pound powdered sugar
- Dash of table salt
Instructions
- Beat cream cheese, butter, and milk with a hand mixer until well combined. Beat in powdered sugar and salt until well combined.
