"This cake is great for potlucks!" — Sandy Rowe
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1 (15 ounce) can
canned pumpkin puree
1 (3 ounce) package
1 3/4 cups
I love this cake. I made one change nstead of using 1 cup of oil I used a 1/4 and filled the rest of the cup with unsweetend applesauce made the cake very moist without all the calories from the oil. My family, friends and co-workers love it too and was surprised when i told them about the applesauce.
I don't get this recipe or the 5-star reviews. As written, the cake comes out tasting like grease w/ a pudding-like texture and desperately needing more spices. There is nothing w/ acid in the recipe to make the baking soda work (pumpkin is not acid like applesauce is), so it should have called for baking powder. It didn't have enough liquid to create steam to make it rise. Many of the 5-star reviews are for a completely different version made by subbing applesauce for most or all of the oil and adding other spices. This would activate the baking soda, correct the texture w/ more liquid, remove the greasy flavor, and liven up the taste. Some reviewers also added more flavor by using brown sugar and part whole wheat flour. As I generally try a recipe as is before changing it, I can say that I wasn't willing to serve anyone the cake made from the original recipe. I may try the alternate recipe created by the reviewers, but IMHO, the contributor can't be credited w/ the success of the completely reworked recipe.
Brought this cake to work & everyone loved it. I made in a 9x13 pan and baked for 40 min. Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. I took the suggestion from another review & used the Cream Cheese Frosing II recipe from this site instead of the frosting that is part of this cake recipe. Lastly, I will say that this cake is especially good chilled.
This recipe is a keeper!!! I took it to a Halloween party this morning, and I've been eating on the leftovers all day. The cake turned out so moist and yummy. I did use pumpkin pie spice and 1/2 t. of cinnamon to give it an extra bit of spice. I baked it in a stoneware bar pan which was perfect for it. Thank you for sharing!
I've been making this cake for 3 years. I always double the frosting and use about 3/4 of it on the cake. I use 1 T. of the Pampered Chef Cinnamon Plus spice in place of just regular cinnamon. It's also best when baked as a sheet cake, in a stoneware bar pan. It bakes fine in 25 min. that way. I've given out this recipe dozens of times!
I've made this a lot over the last year and have made a few changes that haven't affected the quality: three quarter c. oil, 1.5 cups sugar and 3 eggs. I sometimes add ginger/nutmeg/cloves if I have them around. The cake has a great flavor and is quick to mix and bake so is a favorite at my house.
I used pumpkin pie spice II (this site) instead of just the cinnamon. It is good however I may double it, so it can taste a bit more like a spice cake too. I also used the cream cheese frosting II, which is heavenly. I make pumpkin cupcakes with this recipe and the only thing I change is using 3 eggs (cant tell the difference) and 1/2 c. oil 1/2 c. unsweetened applesauce. I tried with 1/4 c. oil and the rest applesauce but it was too sticky that way.
I gave this a 4-star rating because Hubs rated it as such because he really enjoyed it, but we disagree in our review. I thought this fairly standard recipe was good enough, and certainly moist, but this is not a recipe I’d pull out again and make a point of making. Its biggest flaw is that a mere teaspoon of cinnamon is not enough spice to give this cake the flavor it needs. I don’t have an issue with cinnamon being the only spice used; it just needs a lot more of it – like maybe a full tablespoon! And I’d actually prefer the complexity of flavor that any combination of cinnamon, nutmeg, cloves, ginger, or allspice would contribute. Just as is, the taste falls flat. Complicating matters is the wimpy amount of frosting, which I didn’t use. A more traditional amount of frosting, 1/2 c. butter, 1 (8 oz.) package of cream cheese, 3-1/2 – 4 cups of powdered sugar and a teaspoon of vanilla is much more suitable. But Hubs disagreed. He liked it just fine. Three stars (barely) from me, four from him. I baked this as a 9” layer cake, about 33 minutes.
I sent this recipe to all of my sisters after I made it for my husbands, everyone in my family( I have 5 sisters) makes this recipe now-they just love it. My youngest sisters friends arrived unexpected to her house the next day after she brought it to a party and they demanded the recipe...It is an awesome recipe!!!!!
Thanks for submitting it...It is an instant family favorite now...:)
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Sheet Cake
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 183
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