Pumpkin Sheet Cake Pan

It’s finally the pumpkin season!!

Never been the fan of pumpkin, though. I once tried to eat a slice of pumpkin pie, but unfortunately, it just didn’t appeal to my taste. Ever since then, I never tried anything with pumpkin  and pumpkin spices in any food.

However, that changed one month before the Halloween this year. My co-worker brought a homemade Pumpkin Sheet Cake Pan which was baked for her from another of her fellow grandmother. When she told me that she reserved three big slices for me to eat on my break time, I remembered making a huge gulp and my mind already raced through on whom I can share the cake with (as I knew I wouldn’t be able to eat it!).

Surprisingly though, I did eat all 3 big slices of that pumpkin cake! Guiltily, I might add. The pumpkin flavors weren’t too strong, the cake moist and soft, and the frosting. Boy, the frosting took it home for me! It’s such a basic cream cheese frosting, but when paired with the pumpkin cake, it brought everything together. It’s such a perfect combination.

I immediately asked for the recipe, and she willingly surrendered it to me knowing that she finally made me succumbed to pumpkin deliciousness. And here it is!


Pumpkin Cake

  • 4 room temperature eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 15 oz can of Pumpkin puree
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 cups all purpose flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice (optional)

Preheat oven to 350 F. Line 1 half sheet pan with parchment paper.

In a mixing bowl using an electric whisk, beat eggs and sugars until light and fluffy (about 3-5 minutes). Gradually add in oil, followed by pumpkin puree.

In another bowl, sift all the dry ingredients (salt, baking soda, baking powder, flour and spices). Whisk everything together. Stir everything into the pumpkin-egg mixture until well incorporated.

Bake in the oven for about 25-30 min or until toothpick when inserted comes out clean.

Let cool before spreading the frosting.


  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp vanilla
  • 1 cup confectioner’s sugar ( more for sweeter frosting)
  • 1/4 tsp pumpkin spice (optional)

Beat butter and and cream cheese together for about 5-7 minutes. Add in vanilla and confectioner’s sugar. Beat until everything is incorporated.

Spread the frosting on cake. Sprinkle top with cinnamon.



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