Pumpkin Dream Cake.
I know I’m dramatic 105% of the time, but this is the best pumpkin sheet cake of life.
And I’m not exaggerating one single bit.
So here’s the deal.
Yes, why yes, I did make a pumpkin cake last year too! I made this pumpkin coconut cake and it’s been a huge hit. But the thing is that coconut is so polarizing. I obviously love it, but even in this house? Eddie loathes it.
It’s a recipe I’ve received loads of questions over, because lots of you want to remove the coconut. Either you don’t love it, have an allergy or want to serve it to a crowd minus the coconut, and I get that!
But because it’s a coconut cake, there is a lot to swap out if you DON’T want the coconut. Like, it’s easier to just make a whole different cake.
That’s why this pumpkin dream cake was born.
I’ve seen pumpkin dream cakes floating around the internet for years but they are all layer cakes. I love a good layer cake but I love my sanity (and patience!) more.
Pumpkin cake, almost like pumpkin bread, is one of those things that is amazing to make ahead of time for a party or get together or even just a fall weekend. Heck, I’ve even bought the Trader Joe’s pumpkin bread mix before just to have something easy to make on a Friday!
While this cake is homemade, it is so much easier than a layer cake. And let me be real: I wasn’t necessarily planning on calling this plain old pumpkin sheet cake a pumpkin dream cake.
Oh no. I mean, I don’t even worship at the altar of pumpkin. We all know I’m much more of an apple cider girl.
But then I went and covered this in my cinnamon cream cheese frosting. I took the first bite and was basically screaming. Running around for everyone else to try it. They are like me – pumpkin treats are good, but they don’t lose their mind over them, you know?
Everyone. Everyone was freaking out.
As they very well should be. LOOK AT THIS!
This cake is UNREAL! It’s so soft and fluffy. It’s not overwhelmingly spiced. (Feel free to add more if you want!) The blanket of icing on top is so delicious that even the lowest level of icing lovers (like myself) will not be able to contain themselves.
It might be a bold statement, but I am going to make this cake every year for the rest of my life. Maybe (definitely) multiple times a year. I will probably make it on Thanksgiving, over all other desserts.
I might even make it on Christmas. It’s currently rivaling a pumpkin bar that I’ll be sharing in a few weeks, a bar I’ve made for the last two years and have LOVED.
It’s that good. So good! Please please please go make it right now. And save me a piece!
Pumpkin Sheet Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 (15 ounce) can pumpkin puree
- 1 ¾ cups brown sugar
- ½ cup plain greek yogurt
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 8- ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you'd like) as this isn't overly spiced.
- In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
- Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.
- Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries - once the cake comes out and cools, it does not taste eggy!
- Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!
Beat the cream cheese and butter together until creamy. Beat in the sugar and cinnamon until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake!
That bite is everything.