Pumpkin Sheet Cake & The Food Channel

I am so excited to be posting today. I wanted to let everyone know that the Velveeta Kitchenistas are being featured on the Food Channel website TODAY!!!! I was so excited to get the email yesterday with the announcement. 

The story is on their home page titled "VELVETA Enlists Blogger Moms to Help with Weeknight Meals Issues! Thank you Velveeta and thank you to the Food Channel for running the story.

I'm so honored that Velveeta chose Mommys Kitchen to be a part of this program. So if you have time stop by the Food Channel and check it out. Now onto today's recipe. I have been wanting to make this Pumpkin Sheet Cake with Cream Cheese Frosting ever since I saw it posted at Tiffany's site Eat at Home. 

Her picture looked amazing with all that gooey cream cheese frosting peeking over the sides of the cake. I have read on a few blogs that their might be a shortage on pumpkin and the price could possibly be increasing. 

I went to the grocery store and stocked up. The price had gone up just a bit but nothing to terrible. Now what to do with all that pumpkin!! I plan on making apple pumpkin butter, pumpkin lattes and some pumpkin bread, but I had to make this cake first.

I made it for dessert after Sundays dinner this past weekend. The kids were so excited to see that big ole cake sitting in the fridge. When dessert came around I asked who wants pumpkin cake??? 

Pumpkin cake I thought that cake was something else. I told them to just give it a try, all of them like pumpkin bread so I knew they were gonna like it. I told Carson they were pumpkin brownies so he was hooked right from the start. He took a big bite and said um pumpkin brownies are so good. I said see I told you!!! 

We had the whole sheet cake cleaned off by the next day. The kids were even fighting over it for their after school snack. But I was smart and hid me a piece way back behind everything in the refrigerator. 

When everyone asked if there was any more cake, of course I said no. That's it, it is all gone (he he). The next day while everyone was at school Gracie and I sat and shared the last piece of cake together.

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well.

Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.

Pour into a greased 13 × 18 inch baking pan.

Bake for 25-35 minutes at 350 degrees.


Cool the cake completely and then frost it with the cream cheese frosting.


Um creamy dreamy frosting.


Enjoy!!!!!!

Pumpkin Sheet Cake

1 - 15 oz - can pumpkin or 2 cups fresh pumpkin

2 - cups sugar

1 - cup vegetable oil

4 - eggs, beaten

2 - cups flour

2 - teaspoon baking soda

2 - teaspoon cinnamon

1/4 - teaspoon nutmeg

1/2 - teaspoon salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 

Pour into a greased 13 x 18 inch baking pan. Bake for 25-35 minutes at 350 degrees. Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Icing:

1 - stick butter, softened (1/2 cup)

8 oz - cream cheese, softened

1 1/2 - teaspoon vanilla

2 1/4 - cups powdered sugar

5-6 - teaspoon milk

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. 

Add the milk a bit at a time until you get it to a spreadable consistency. Spread on top of the sheet cake. You can also top this cake with some chopped pecans or walnuts, but that is optional.

Cooks Note: Coconut oil can be substituted for regular oil or use half oil and half applesauce. Truvia baking blend or Splenda baking blend can be used in place of regular sugar. Just us half the amount (1 cup versus 2 cups).  Earth Balance or Smart Balance Butter can be substituted in place of regular butter.