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–+ servings
large square slice of pumpkin cake with apple in background.
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5 from 1 vote

Apple Pumpkin Sheet Cake with Cream Cheese Frosting

Moist pumpkin and apple sheet cake with spices and a from-scratch cream cheese icing
Prep Time20 minutes
Cook Time30 minutes
cooling1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: Fall
Servings: 20 slices
Calories: 330kcal
Author: Katie

Equipment

  • 10 x 15 rimmed jelly roll pan
  • Electric hand mixer or stand mixer
  • Large mixing bowl

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

  • Prep. Preheat oven to 350°F. Spray 10×15 jelly roll pan with cooking spray or line with parchment.
  • Combine wet ingredients. Beat pumpkin, sugar, and oil until well combined. Add eggs one at a time, beating after each. Scrape bowl as needed.
  • Add dry ingredients. Mix dry ingredients separately. Add to wet ingredients one cup at a time, blending on low after each addition.
  • Bake. Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack. After 15 minutes of cooling, cover the cake with a clean tea towel.
  • Frost. Once the cake has completely cooled, prepare the frosting. Blend softened butter, cream cheese, and vanilla until fluffy. Slowly add powdered sugar and beat until smooth. Spread the frosting over the cooled cake. Serve directly from the pan. Refrigerate any leftovers.

Notes

Grate the apples however you like. I usually use a box grater, but a food processor with a shredding disc works well, too.
Let the cake cool completely in the pan before putting on the frosting. If the cake is even a little warm, the frosting will melt and become too runny.

Nutrition

Calories: 330kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 39mg | Sodium: 200mg | Potassium: 84mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4062IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg