The thing that makes it easier to see Summer fade away is that fall is upon us! That means wonderful things like pumpkin (alllll the pumpkin), sweaters, hay rides, soup and pumpkin patches are just around the corner. In celebration of fall, I’m here to share anEasy Pumpkin Sheet Cakewith a rich caramel icing that will feed and please a crowd!

I’m a big fan of sheet cakes because they are easy to make, they bake quickly, they make a bunch (perfect for our big family dinners, parties, and church functions), and because the cake is thin, you can eat a big old square of it and not even feel bad about it.

pumpkin cake in a sheet pan with a caramel icing on top

Pumpkin Sheet Cake

With the heat of the summer behind us, we tend to have lots of parties and evening outside. We might roast hot dogs or just spend the evening on the porch swing; but either way, gatherings and groups often mean food! This simple pumpkin sheet cake with caramel frosting is one of my favorite recipes to make in the fall because it’s perfect for a party or an evening around the fire.

The pumpkin cake is moist with just the right amount of spice. This fuss-free cake is just the kind of dessert a fall with friends is made of. It is also really simple to make, even if you aren’t much of a baker.

Can we have a moment of silence for that caramel frosting? So. GOOD! I love caramel, so the frosting was awesome. The caramel frosting is extra-rich, so the thin layer on top is just the right amount.

one square of pumpkin cake with caramel icing on a white plate

Ingredients

Flour:just classic all-purpose flour here, no cake flour needed
Cinnamon, ground allspice, ground ginger:these spices are used to make that classic warm spice mix that makes pumpkin desserts shine; it’s a great mix of spices and you’ll love them
Sugar:to sweeten up our cake
Vegetable oil:this is one of the wet ingredients and helps everything come together
Eggs:these help to bind the cake together, makes the cake texture light and springy, and help the cake to rise
Pumpkin puree:the star of the show which adds moisture, color, and flavor to the cake

Recipe Instructions

Preheat the oven to 350 degrees and grease a jelly roll pan well.
In a medium bowl add the flour, cinnamon, baking powder, soda, salt, all spice, and ginger. Use a whisk to combine well and set aside.
Mix up your wet ingredients and the stir them into the dry ingredients.
Give the batter a stir with a rubber spatula to make sure it’s full combined and then add the batter to the prepared pan.
Bake, ice, cool, and then eat!
Full instructions in the recipe card below!

Frequently Asked Questions

How many people will a sheet cake serve?

This sheet cake will feed about 30 people. Perfect for entertaining.

What’s the difference between sheet cake and regular cake?

The main difference between a sheet cake and a regular cake is the pan that it is cooked in. A sheet cake is made in a sheet pan that is rectangular and shallow. A regular cake can be made in a a variety of pans like a 9×13 or a round cake pan.

Can I make pumpkin sheet cake ahead of time?

You sure can! If you make it the day before, I suggest covering it in foil or covering it with a lid and then putting it in the refrigerator. This will ensure that the cake doesn’t dry out.

How do I frost a sheet cake?

Don’t dump all the frosting in one spot. The cake has a pretty thin layer so pour the frosting out evenly over the cake and use an offset spatula to finish spreading it out. Don’t try to work frosting over too much or worry about getting it perfectly smooth. As the frosting cools it will start to set and if you spread it too much it will make it look yucky and will start to pull the cake up. A little imperfection here is going to be better than trying to mess with it too much. Add a few fall sprinkles if you don’t like how the icing turned out, they’ll distract from it just fine.

whole pumpkin cake in a sheet pan with caramel topping

More Recipes

If you’ve tried thisPumpkin Sheet Cakeor any other recipe on Rcova, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

Both the cake recipe and the frosting recipe come from theAmerica’s Test Kitchen’s Family Baking Book, pages 250 and 251. I love this book and highly recommend it for all home cooks.

I am looking forward to you making thisPumpkin Sheet Cakewith the most delicious caramel icing. It is light, fluffy, moist and tasty. It is the best dessert for the Fall season!