How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Sheet Cake?

You need 14 ingredients. The key ingredients include: 1 can (15 ounces) solid-pack pumpkin, 2 cups sugar, 1 cup canola oil, 4 large eggs, lightly beaten, and more.

Is Pumpkin Sheet Cake suitable as baking & desserts?

Yes, Pumpkin Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Sheet Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Sheet Cake Recipe

Name: Pumpkin Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) solid-pack pumpkin; 2 cups sugar; 1 cup canola oil; 4 large eggs, lightly beaten; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 ounces cream cheese, softened; 5 tablespoons butter, softened; 1 teaspoon vanilla extract; 1-3/4 cups confectioners' sugar; 3 to 4 teaspoons whole milk; Chopped nuts

Bake this irresistible Pumpkin Sheet Cake at home. Made with solid-pack pumpkin, sugar, canola oil and eggs. Easy step-by-step instructions included.

This Pumpkin Sheet Cake relies on simple, everyday ingredients such as sugar, canola oil, large eggs, lightly beaten and all-purpose flour. It comes together quickly and makes 4 servings, at about 1626 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pumpkin Sheet Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1626

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Pumpkin Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions