Wednesday 16 November 2022

Pumpkin Spiced Sheet Cake with Cream Cheese Icing

A spiced pumpkin sheet cake with a vanilla cream cheese icing perfect for sharing!

This was the only pumpkin I got to make this year and whilst I'm sad I didn't get to make more, this cake was crowd-pleaser so I know you will just love this recipe. as much as I love a layered cake, when you don't have as much time about being precious with the looks of a dessert, a sheet cake is much easier; a simple cake, then spread on some icing and you're good to go. If you're looking for a prettier cake, be sure to check out my pumpkin spiced layer cake for more of an occasion. The pumpkin makes this cake so moist and the spices marry perfectly with the tangy icing. Hopefully next year I can create more pumpkin recipes for you, but for now enjoy this cake :)

If you love pumpkin and cakes....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 25 minutes
Serves: 12-16


  • If you have leftover icing you can copy the pumpkins I did by colouring some orange and some brown then pipe with a small star tip and a small round tip for the stem. I followed an image on google!
  • most rectangle baking trays are measured 9x13 inches but mine was a little smaller. You can use your tray but the cake might be slightly thinner.
  • I suggest making your own pumpkin purée if you are not able to find a can. There are lots of easy recipes online just make sure your puree is well drained as you do not want the excess water. 
  • Make this cake vegan by using dairy free butter and cream cheese. 


  • 300g self-raising flour
  • 160g light brown sugar
  • 100g demerara sugar
  • 4g bicarbonate of soda
  • 2 tbsp cinnamon 
  • 1 tsp ginger
  • ½ tsp nutmeg
  • 2g salt
  • 300g pumpkin purée
  • 175g butter, melted
  • 120ml soya milk + 10ml apple cider vinegar
  • 165g cream cheese
  • 140g butter 
  • 1 tsp vanilla extract
  • 500g icing sugar


  1. Preheat the oven to 170℃ and grease and line a rectangle baking tray - mine measured 8 x 11 inches 
  2. In a jug mix together the soya milk and apple cider vinegar and leave for 5 minutes to create a 'buttermilk'.
  3. In a large bowl whisk together the sugars and butter then whisk in the pumpkin purée and the 'buttermilk'.
  4. In a separate bowl, sift together the flour, bicarbonate of soda, salt and spices. 
  5. Gently stir in the dry ingredients into the wet and then spoon the batter into the prepared baking tray.
  6. Bake for 20-25 minutes until a knife inserted comes out clean.
  7. Leave the cake to cool on a wire rack before spreading on the icing as it will melt. 
  8. Make the icing. In a standing mixer or with an electric whisk, beat the butter until smooth. Then mix in the cream cheese and vanilla until combined.
  9. Gradually add in the icing sugar to the desired sweetness. I like to refrigerate my icing for an hour so it thickens a little. 
  10. Spread the icing on the cake then serve. Best stored in an airtight container in the fridge for up to 5 days. Enjoy!



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