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
Pumpkin Dream 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
cinnamon cream cheese frosting
- 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!
cinnamon cream cheese frosting
- 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!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
That bite is everything.
172 Comments on “Pumpkin Dream Cake.”
Pingback: Pumpkin Sheet Cake - Pumpkin Dream Sheet Cake - Kitchenpedia.co
This looks ah-mazing. But I’m a little confused. I don’t see any cinnamon in the frosting ingredients.
oops sorry!! i fixed it. :) thanks jennifer!! xoxo
Yum, this both looks and sounds great! Definitely an option for a Thanksgiving dessert!
Hi Jessica thanks for sharing this post it would definitely great desert with a pumpkin combo.
Best cake ever
seriously the best!
Yes, I think this the end of 2019 thang…….sheet cakes.
I was up making an applesauce cake last night, and I mean night, everyone was asleep.
I will move onto this recipe next, when that one’s gone. 1,2,3…..
hahaha i love you alicia!
Can coconut or avocado oil be used in place of vegetable oil??
I used coconut oil and it was delicious! I don’t think you’re supposed to sub avocado oil for baking, though
I use only avocado oil as a substitute for vegetable oil in baking. No flavor, works great!
I love your recipes! I can’t wait to make this, instead of baking in a 9×13 pan would a bundt pan work?
thanks cyndi!! i honestly have not tried it in a bundt pan so i am not sure if it will convert exactly. you could always try and if there is a little extra batter, make a cupcake or 2?
Could this be converted to cupcakes easily or will it change the texture?
i think it should definitely work! i think you will get at least 12. i would bake at 350 and check after 15 to 17 minutes.
OMG I was literally JUST looking for a pumpkin cake recipe for a potluck next week! But all I have on hand is fat free Greek yogurt…which I assume would change the texture of the cake? Or is it safe to use?
i think it would probably work!
Turns out it worked beautifully! This cake is going straight into my binder of favorites. So tender and delicious! I did add an extra 1/2 cup powdered sugar and 1/2 tsp cinnamon into the frosting bc I like sweeter frosting, but otherwise it’s perfect.
Yinz are killin’ me! I am a pie girl. My email and phone sign off is a line from Pulp Fiction: “Any day is better with pie.” I would rather have a slice of pie with candles on my birthday.
Yet your description of this cake makes me want to get out of these cozy flannels, rush out to the grocery store this rainy, dark, ugly Seattle morning to buy ingredients and make this cake!
Am I still asleep and caught in a nightmare? Or is this dream cake and your writing so damn good I will be eating cake and saying give me more??!!!
Leaning towards theory there soon will be evidence of cake crumbs here very shortly.
love it anne!
Oooh, this looks perfect for a fall weekend! I’m also thinking of using the cinnamon cream cheese frosting for applesauce cupcakes – what do you think?
yessss love that flavor idea!
You said that this is the best pumpkin cake ever then you said it’s not very spicy. My question is did you add extra spices and if so what did you add.
right! i love pumpkin (like the plain squash) but i don’t love pumpkin spice. so this is on the very low end of being pumpkin “spice” flavored. there are some spice suggestions in the directions!
Look so good! I was going to cut the recipe in half and bake in an 8×8 pan. What’s your recommendation for cooking time?
i would start with 20 mins. im thinking prob 20-25 mins total, but i’d check after 20!
Whipped this up today! Super simple and smells and looks amazing. On our way to a Halloween party now. I’m sure it’ll be a hit!
yay! let me know how it is!
Do you think adding chocolate chips would affect the recipe at all?
i think it would be delicious!!
Pingback: pumpkin cake with cinnamon cream cheese frosting | Receipts
Very good cake with a lot of moisture. It is quite a big cake, so I took the chance go freeze half of it. I just added 2 teaspoon of baking powder, I was wondering if it was a mistake!
Greek yogurt has a little more tang than I like. Any sub suggestions? Plain yogurt? Vanilla?
Does this cake work well if made and frosted the night before?
Can we sub regular yogurt for the Greek yogurt or something else? I don’t have any Greek on hand and wasn’t sure if regular vanilla yogurt would change the texture.
I just Googled it and sour cream came up as an alternative which I think would be similar consistency to Greek yogurt so I may do a complete sub or do half of that and half regular yogurt.
you can definitely use sour cream and i also think regular vanilla yogurt will work! ;)
Do you frost in the pan or turn cake out & frost? Just took out if oven smells AMAZING!
you can do it either way! i honestly took it out because it’s prettier for photos, but easier to manage on a “real life” level if you leave the cake in the pan. :)
Thanks so much for quick response! I kept it in the pan, so easy. Also this cake is truly amazing! Texture & flavor is out of this world. Thanks for another winner!!!
This cake is fantastic! I made it for our church lunch today and was told it was “magificent.” I used all-purpose gluten-free flour and it turned out perfectly. Thank you for sharing!
Thanks, Jayne! It was worth scrolling through all the comments to see yours; I wanted to ask about using gf flour (I have celiac) and wasn’t sure I’d get a reply soon enough to make it for this Thanksgiving!
Not rating the recipe because I haven’t made it yet, so I hope no one thinks this is a negative “review”.
This cake is to die for!! Made it with gluten free flour and it’s amazing-super moist and the perfect amount of pumpkin flavor.
This is my new favorite cake recipe! I made it Saturday and it’s easy and incredibly delicious! Love it. Thank you !!
I made this last night and brought it to work, holy cowwww it is so good! I’m not pumpkin obsessed and this had just the right amount of flavor and spice. The icing is out of this world!! Definitely making again and again this fall!!
I made this for my office as a Monday treat, and it’s a hit. So quick to make and it’s moist and delicious! I upped the cinnamon in the cake to 2 teaspoons and subbed cardamom for the nutmeg, as one of my colleagues is a nutmeg hater. A perfect fall dessert!
This was delicious! I added walnuts to one half and it made the whole thing HEAVENLY. Even without the walnuts and without frosting my husband was in love with this bread. Im planning on making another batch this weekend to share with Mom. Thanks so much for this one!!
This looks like a good recipe. But I was wondering if you did use a sheet pan or 9 x 13 pan, sorry I was confused. Thanx!
Absolutely delicious! I adore this cake and want to put this cream cheese frosting on everything for the rest of my life! I cut the recipe in half and cooked for 25 minutes in an 8×8in pan. I also subbed coconut oil for the vegetable oil and coconut sugar for the brown sugar and it was still amazing. I thought the amount of spice was spot on, as I’m also not a huge pumpkin spice lover. This was so easy to make and my kids loved helping me. My cake was a little flat, though. Maybe due to the substitutions I made? Thanks for an awesome and simple crowd-pleaser!
Not to be that person… but if I wanted to make this into a round cake, would this work for like 3-6” pans?
I made this for a work lunch this week. It was a huge hit and possibly even better the next day! The cinnamon cream cheese icing is a dream!
Hi, Jessica! Do you have a recommendation for how to make this gluten free? Almond flour? Gluten free flour? Thanks!
hi! i have not personally tried it, but many have tried it with gluten free all purpose flour and had success! :)
Pingback: Friday Faves | foodiecrush
Wondering if this could be adapted for cupcakes? If so, how long should I bake them for? Thanks in advance :)
I’m not sure how I stumbled across this recipe and since I had a can of pumpkin begging to be used, I decided to made this Pumpkin Dream Cake. My only tweak to the recipe was the addition of 1 teaspoon of Pumpkin Pie Spice. The cake is delicious and moist. This is definitely a keeper everyone!
This.recipe.is.everything!!! 🙌🏼 I added a few shakes of pumpkin pie spice Bc I like things spicy 😉 and baked it 2 bread loaf pans so I could have 2 cakes. It’s perfect! Per usual. Thank youuu!!
Pingback: Pumpkin Gooey Bars - Gooey Pumpkin Layer Bars
Pingback: Gooey Pumpkin Bars.
This cake was delicious. I took it into work as a treat for everyone and they loved it. I’ll be honest – I cut the powdered sugar in the icing down to 1-1/2 cups and it was still awesome and plenty enough to get a good layer on the cake.
I see no mention of baking powder and have never heard of a cake without it. Am I missing something?
Pingback: My 2019 Thanksgiving Menu and Timeline! Plus, My Must-Have Kitchen Tools. – recipequicks
I love this cake!! I’ve made it twice already but I was wondering will this cake stack up if I make it into 2 9” round pans?
so glad you’re loving it!! i think it would work, but they might not be very tall layers? you might want to cook the rounds for a few minutes less!
How would this cake do to make ahead of time for Thanksgiving? How would you suggest doing that? Maybe make the cake today and then add the icing tomorrow before guests arrive maybe?
you can totally make it ahead! i just made mine this morning for tomorrow. i am going to frost it as well, then keep it in the fridge. it’s delicious served cold, but otherwise bring it out tomorrow an hour or so before serving!
i’ve made it ahead a few times and it’s great!
I made this cake last month and it was divine. I made it again for Thanksgiving and it was very dense, not fluffy like the first time. I think I got all the ingredients right. I’m thinking it had something to do with the way I mixed. I used the whisk attachment on my KitchenAid. Any ideas? I was up in the middle of the night trying to figure out where I went wrong…
Hi, can I use pumpkin puree made from steamed or cooked pumpkin instead of canned?
This recipe looks amazing. I will definently try it! Thanks for sharing it.
Can it be made vegan?
Looks wonderful! I live at 5500 feet. What changes should I make for for high altitude?
I am obsessed with this cake. And I’m not really a big pumpkin fan – – but it’s truly amazing. It has the softest, lightest texture. The cinnamon cream cheese frosting is pretty wonderful too. I sprinkled some cinnamon/brown sugar mixture on top, but it was just as good without that.
Made it in an actual sheet cake pan tonight and cooked for less time. It is really good! So moist!