Print Recipe

Moist Pumpkin Sheet Cake




  • 1 (15 ounce) can solid pack pumpkin
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


  • 3 ounces cream cheese, softened
  • 5 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1 3/4 cups confectioners' sugar
  • 3 to 4 teaspoons milk
  • Chopped nuts, as needed


  1. Cake: Heat oven to 350 degrees F.
  2. In a mixing bowl, beat pumpkin, sugar and oil.
  3. Add eggs; mix well.
  4. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended.
  5. Pour into a greased 15 x 10-inch baking pan.
  6. Bake for 25 to 30 minutes or until cake tests done.
  7. Let cake cool completely.
  8. Frosting: Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth.
  9. Gradually add sugar; mix well.
  10. Add milk until frosting reaches desired spreading consistency.
  11. Frost cake.
  12. Sprinkle with nuts.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.