This delicious sheet cake is super Moist and utterly heavenly, making it an ideal recipe for fall gatherings! It’s baked in a high-rimmed sheet pan, which not only makes it easy to whip up but also perfect for serving a crowd. Your friends and family will! Enjoy!

A piece of Pumpkin Sheet Cake on a plate with the sheet pan in the background.

Prep Time: 5 mins
Cook Time: 22 mins
Total Time: 27 mins
Servings: 18

Cake Ingredients:

Spice Cake Mix
pumpkin-canned
whole milk

Icing Ingredients:

butter
brown sugar
whole milk
confectioners sugar
vanilla extract

Ingredients: milk, spice cake mix, vanilla extract, pumpkin puree, confectioners' sugar, stick of butter and brown sugar ton the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Preheat the oven to 350F. Spray a 18×13 inch rimmed baking sheet with cooking spray or use butter to grease the pan.

Step 2: Beat the cake mix, pumpkin and milk in a large bowl with an electric hand mixer for 60-90 seconds, or until combined. Pour onto the baking sheet and bake for 15-17 minutes, or until a toothpick comes out clean. Let the cake cool.

Pouring prepared batter onto a greased 18x13 inch rimmed baking sheet.

Smoothing the cake batter with a spatula in a rimmed baking sheet

Step 3: While the cake is cooling, melt the butter in a saucepan over medium heat. Using a whisk, add the brown sugar and bring to a boil. Boil for 1 minute. Remove from the heat and whisk in the milk. Pour into a large heat-proof bowl and completely cool mixture.

Step 4: Once cooled, beat in confectioners sugar, 1 cup at a time. Add the vanilla extract and beat until smooth.

Adding confectioners' sugar to the cooled butter, brown sugar and milk also added to a large mixing bowl

Whipped finished brown sugar icing in a large mixing bowl

Icing being spread on cake in a rimmed baking sheet

Step 5: Spread icing evenly over cooled cake. Cut and serve!

*Caution-cake will be hot when removing from the oven.

Pumpkin Sheet Cake with Brown Sugar Icing

sheet cake of pumpkin cake with brown sugar icing.

Tara

Prep Time 5

Cook Time 22

Total Time 27

Servings people

Equipment

18×13 cake rimmed sheet pan
electric hand mixer
measuring cups
mixing bowls

Ingredients

Cake ingredients

1 package Spice Cake Mix
1/2 cup pumpkin puree
2 cups milk

Icing ingredients

1/2 cup butter
1 cup brown sugar
1/4 cup milk
2 cups confectioners sugar
1/2 tsp vanilla extract

Instructions

Preheat the oven to 350F. Spray a 18×13 inch rimmed baking sheet with cooking spray.
Beat the cake mix, pumpkin and milk in a large bowl with an electric hand mixer for 60-90 seconds, or until combined. Pour onto the baking sheet and bake for 15-17 minutes, or until a toothpick comes out clean. Let the cake cool.
While the cake is cooling, melt the butter in a saucepan over medium heat. Using a whisk, add the brown sugar and bring to a boil. Boil for 1 minute. Remove from the heat and whisk in the milk. Pour into a large heat-proof bowl and completely cool mixture.
Once cooled, beat in confectioners sugar, 1 cup at a time. Add the vanilla extract and beat until smooth.
Spread icing evenly over cooled cake. Cut and serve! *Caution-cake will be hot when removing from the oven.