The perfect fall dessert combining your favorite flavors, this cake is moist, flavorful, and topped with a delicious cream cheese frosting.
Table of contents
❤️ Why you’ll love this recipe
- It’s easy to make and can be served as a sheet cake or layer cake.
- The cream cheese frosting is delicious. Not too sweet and the perfect complement to the cake.
- It’s perfect for fall. Pumpkin lovers who need a change of pace will love this recipe.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this classic fall dessert:
- sugar
- vegetable oil
- canned pureed pumpkin
- eggs
- all-purpose flour
- baking soda
- baking powder
- salt
- cinnamon
- ground ginger
- ground cloves
- ground allspice
- ground nutmeg
- shredded apple
- applesauce
- melted butter
- cream cheese
- powdered sugar
- vanilla
🥣 Equipment
This article contains affiliate links, meaning that if you make a purchase after clicking on one, I may earn a commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
- 10 x 15 rimmed jelly roll pan
- electric hand mixer or stand mixer
- large mixing bowl
🍴Instructions
Step One: make the batter
Preheat the oven to 350. Spray 10 x 15 jelly roll pan with vegetable oil cooking spray or line with parchment paper.
Beat pumpkin, sugar, and oil until well combined. Add eggs 1 at a time and beat until blended, scraping down the bowl as necessary. Mix dry ingredients separately and add them 1 cup at a time, blending on low after each addition. Stir in applesauce and shredded apples by hand.
Step Two: bake
Pour batter into prepared pan, gently spreading to smooth it out.
Bake at 350 for 25-30 minutes. Cool in pan on wire rack. After 15 minutes of cooling, cover with a clean tea towel.
Step three: frost
After the cake is cooled, make the icing: blend butter, cream cheese, and vanilla with a mixer until fluffy. Slowly add powdered sugar and beat until smooth.
Spread icing on the cake and serve directly out of the pan. Refrigerate any leftovers.
🥫 Storage instructions
If you have any leftovers, be sure to store them in the fridge. The cake will keep for up to four days.
If you’re eating it the same day, it’s fine to leave it out at room temperature.
🔍 FAQs
Yes, it is normal. The cake will settle as it cools.
I just use a box grater, but the food processor with the shredding disc does a good job too.
👩🏻🍳 Expert tips
- Make sure the cream cheese is softened before making the frosting.
- Don’t overmix the batter. Stir in the applesauce and shredded apples by hand.
- The cake can be made in two 8-inch rounds and served as a layer cake. Double the frosting to have a layer in the middle.
- Any variety of apples will work just fine.
📘 Related Recipes
🍽 Serve it with
Having a casual fall party?
- Apple and Pear Sangria is dangerously delicious.
- Barbecue Beans in the crockpot are a great, easy side.
- Deep Fried Pickles are crisp and delicious.
- A classic macaroni salad is always welcome.
📖 Here’s the recipe
Apple Pumpkin Sheet Cake with Cream Cheese Frosting
Ingredients
Cake
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups pureed pumpkin 1 (15 oz) can
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 medium apple shredded
- ¼ cup applesauce
Frosting
- ½ cup melted butter
- 4 ounces cream cheese
- 2¾ cups powdered sugar
- 1 dash vanilla
- pinch of salt
Instructions
- Preheat oven to 350. Spray 10 x 15 jelly roll pan with vegetable oil cooking spray or line with parchment paper.
- Beat pumpkin, sugar, and oil until well combined. Add eggs, 1 at a time, and beat until blended, scraping down the bowl as necessary. Mix dry ingredients separately and add them one cup at a time, blending on low after each addition. Stir in applesauce and shredded apples by hand.
- Pour batter in to prepared pan, gently spreading to smooth it out.
- Bake at 350 for 25-30 minutes. Cool in pan on wire rack. After 15 minutes of cooling, cover with clean tea towel.
- After cake is cooled, make icing: blend butter, cream cheese, and vanilla with mixer until fluffy. Slowly add powdered sugar and beat until smooth.
- Spread icing on cake and serve directly out of the pan. Refrigerate any leftovers.
