Decadent Pumpkin Dream Layer Cake — Fall Dessert Recipe

I know I’m dramatic most of the time, but this is genuinely the best pumpkin sheet cake I’ve ever made.

I’m not exaggerating.

Here’s the deal.

Last year I made a pumpkin coconut cake that plenty of people loved, but coconut can be polarizing — some love it, some don’t, and some have allergies. When readers asked how to remove the coconut from that recipe, it became clear that swapping out coconut changes a lot, so it made more sense to create a different cake altogether.

That’s how this pumpkin dream cake came to be. I’ve seen pumpkin dream cakes online before, but most are multi-layered. I love a good layer cake, but I also love my sanity and prefer something easier and faster for everyday entertaining.

Pumpkin cake — almost like pumpkin bread — is ideal for making ahead for a party, a fall weekend, or a holiday. It’s comforting, effortless, and stores well.

This is a homemade sheet cake, but it’s far simpler than a layer cake. I wouldn’t have called this just a sheet cake a “dream cake” if it weren’t for the cinnamon cream cheese frosting that takes it over the top.

I’m not someone who lives and breathes pumpkin — I’m more of an apple cider person — but this cake covered in that cinnamon cream cheese frosting made me lose my mind. I ran around the house begging everyone to try it. Even those who typically don’t go crazy for pumpkin were obsessed.

Everyone was freaking out.

Look at that frosting — every bite is dreamy.

This cake is unbelievably soft and fluffy, not overly spiced (you can increase the spices if you like), and topped with a generous layer of cinnamon cream cheese frosting. Even those who prefer minimal frosting will have trouble resisting it.

I might be bold, but I plan to make this cake every year — maybe several times a year. It’s a top contender for Thanksgiving and could easily replace other holiday desserts. It rivals a pumpkin bar I love and have made for years.

It’s that good. Please make it and save me a slice!

Pumpkin Sheet Cake

Pumpkin Dream Cake

Yield:
8 to 12 people

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

This pumpkin sheet cake is moist, fluffy, and full of flavor, topped with cinnamon cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 (15 ounce) can pumpkin puree
• 1 3/4 cups brown sugar
• 1/2 cup plain Greek yogurt
• 1/2 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

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
• In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. If you like more spice, add an extra 1/2 to 1 teaspoon of your favorite spice.
• In a large bowl, whisk together the pumpkin, brown sugar, yogurt and oil until smooth. Whisk in the eggs one at a time, then stir in the vanilla.
• Add the dry ingredients to the wet and mix until combined and no large lumps remain.
• Pour the batter into the prepared pan and bake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Note: the cake can smell “eggy” while baking, but it will not taste eggy once cooled.
• Cool completely before frosting. Once cooled, spread the cinnamon cream cheese frosting over the cake, slice and serve.

Cinnamon cream cheese frosting

• Beat the cream cheese and butter until smooth. Add the powdered sugar and cinnamon and beat until combined. Stir in the vanilla. Frost the cooled cake. Keep the cake refrigerated because of the cream cheese frosting; it’s delicious served cold.

Course: Dessert

Cuisine: American

Author: How Sweet Eats

That bite is everything.