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, making it easy to whip up and 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 350°F. Spray an 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 the mixture onto the baking sheet and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool.

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 the mixture into a large heat-proof bowl and let it cool completely.

Step 4: Once cooled, beat in confectioners’ sugar, 1 cup at a time. Add the vanilla extract and beat until the mixture is smooth. Spread icing evenly over the cooled cake. Cut and serve!

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

*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.

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 be so impressed! Enjoy!

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 350°F. Spray an 18×13-inch rimmed baking sheet with cooking spray or use butter to grease the pan.
Beat the cake mix, pumpkin, and milk in a large bowl with an electric hand mixer for 60-90 seconds, or until combined. Pour the mixture onto the baking sheet and bake for 15-17 minutes, or until a toothpick inserted into the center 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 the mixture into a large heat-proof bowl and let it cool completely.
Once cooled, beat in confectioners' sugar, 1 cup at a time. Add the vanilla extract and beat until the mixture is smooth. Spread icing evenly over the cooled cake. Cut and serve!
Spread icing evenly over cooled cake. Cut and serve! *Caution-cake will be hot when removing from the oven.