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This fabulous one-bowl, no-mixer pumpkin sheet cake is super moist and has an amazingly tender crumb. You can put it together in just minutes and the results never fail to bring rave reviews!
"I've never really liked anything pumpkin... but this cake is wonderful!" That's what our local garden expert said yesterday when she and her team came to install some new trees and shrubs in our yard. We'd handed out plates of cake to each of the workers and when they were done planting, sent "the boss" away with a plateful to take home. She texted us later in the day and said, "The staff at the landscape center are going crazy over this pumpkin sheet cake!"
I think you'll get the same response when you serve this super easy, super delicious pumpkin sheet cake. It's moist, tender-crumbed and seems to be universally loved. And the best part? It comes together so quickly with just one bowl and a whisk!
A short, sad (but glad) story...
Why do I get excited about one-bowl, no-mixer recipes? Read on to see that the answer has to do with you!
For many years my heavy-duty stand mixer sat prominently on my kitchen counter and was used countless times each week. Scott bought my first beloved mixer back in the early '80s and proclaimed, "This is so well-made, you will pass this appliance on to your grandchildren". Ha! I was so thrilled with the amazing machine (and used it so frequently) that within eight years, I'd (sadly) burned out the motor!
So my kind husband bought me "the professional" model next. Again that little whiz-machine mixed and kneaded up a storm and after a number of years, it just stopped working. This time Scott took it into a local repair service that specialized in these types of mixers. They were able to repair it, but when he picked it up, the repairman looked at him, shook his head and said, "I've never seen anything like this before. When I opened this mixer up to check out the problem, the gears looked like JELLY! This thing has gotten some serious use!"
Yes, it had gotten some serious use! I loved that little kitchen workhorse and accumulated a few more over the years as I actually ended up creating recipes for one of the companies that make these heavy-duty stand mixers. They sent me several of their latest editions in bright and beautiful hues of my choice.
But all that came to an abrupt halt several years ago. Why? Well, it was mostly because of you. Yes, you! We did a reader survey to determine what types of recipes Café followers preferred. There were lots of responses, but the overwhelming request (in a nutshell) was "Easy, dinner party-worthy recipes that can be made quickly and without a lot of fuss."
That was a turning point for me. Although I have always enjoyed cooking and could easily spend all day in the kitchen, my culinary brain was turned in a new direction. It became my challenge to create easy, but delicious recipes that could be put together quickly. And guess what? I began to love these simple recipes as much as our readers did. I mean who doesn't love an incredible focaccia bread that takes less than 10 minutes of hands-on time? Or cake that you can throw together in the blink of an eye that family and friends flip over?
All this to say, my beloved mixer began to collect dust as I discovered and came up with more and more recipes that could be made quickly and simply. I learned that all sorts of fabulous breads, cakes, dinner rolls, muffins, cupcakes, etc. could be made with just one bowl and a whisk or a sturdy spoon. I gave away all but one mixer and that one has sat in a cupboard now for several years. Every now and then, I'm not sure, but I think I might hear it crying.
The poster child
This pumpkin sheet cake is the perfect example of an amazingly delicious cake that requires just one bowl and no mixer (sorry pretty little machine in the cupboard). It starts with two sticks of butter that are melted in the microwave. Sugar (brown and white) and canned pumpkin puree come next, followed by eggs, spice and leavening agents and finally, the flour is whisked in. Into the pan it goes and within 15 minutes, the heavenly aroma of warm, fall spices will emanate from the oven.
The crowning glory
Because this pumpkin sheet cake is so flavorful, I decided to go with a thick vanilla bean icing (again requiring just one bowl and no mixer). There's a small portion of cream cheese included that makes the icing super creamy and gives it just a touch of tang. I like to use the scrapings of a real vanilla bean when I have one available, but a spoonful of vanilla also works well.
The perfect cake for fall entertaining.
Have a fall event coming up? This pumpkin sheet cake feeds a crowd and will be sure to please. Don't have a crowd to feed? You can make still make it because it also freezes well, so you can enjoy some now and save the rest for another day when you need or want dessert in a hurry!
Put canned pumpkin on your shopping list. You probably have everything else you need to make this simple cake. I wish we could sit down and enjoy a piece of this fabulous fall cake together, but the next best thing is for you to make it yourself, then leave me a comment about how you like it. And if anyone in your family or circle of friends thinks that they "don't really like anything with pumpkin", they just might be deliciously surprised!
Café Tips for making this Pumpkin Sheet Cake
- This recipe calls for a microwave-safe bowl that's used to melt the butter (and stir up the rest of the cake). What does that mean? Microwave-safe bowls and containers are specifically designed to be used in the microwave. The container itself does not get hot when heated. You can tell if a bowl (or another item) is microwave-safe by checking the bottom. There should be a small symbol of a microwave with some wavy lines on it.
- I love these microwave-safe Pyrex measuring cups with handles that stay cool. They come in different sizes, are dishwasher safe and are little kitchen workhorses for me. I use the 8-cup size to make both the cake and the icing for this Pumpkin Sheet Cake recipe. Any of these would make a wonderful, long-lasting gift for someone who likes to cook or would like to learn to cook. (Haha, I just talked myself into ordering another one!)
- The easiest and best way to mix up this cake is with a whisk. Every kitchen needs a good whisk. A whisk makes the task of stirring a nice smooth batter (without a mixer) a breeze. Good whisks aren’t expensive and will last a lifetime. This is a really nice set of simple whisks.
- This recipe calls for pumpkin pie spice. As the name suggests, pumpkin pie spice is a mix of spices that are usually found in pumpkin pie. You can find pumpkin pie spice at most larger grocery stores or you can (very inexpensively) make your own.
- As mentioned above, this cake freezes well. I like to freeze it uncovered for about an hour then wrap it in saran wrap or place the pieces in a zippered freezer bag. Freezing it uncovered to start with, prevents the icing from getting all squished from the plastic wrap or bag.
- The icing recipe calls for half and half. For those of you living outside of the United States, half and half is an American convenience product that’s often used with coffee here in the States. It’s simply a half and half combination of milk and cream. You could also use milk.
- If you like a less sweet cake, you can halve the icing recipe and use a little extra half and half to make it more of a thin glaze.
- This Pumpkin Sheet Cake can also be made in two 8-inch cake pans (with at least 2-inch tall sides) or two 9-inch cake pans. The 9-inch cake pans will yield a little lower and larger cake. These are nice options as you can either freeze one or give one away. The round cakes also make a pretty presentation for serving.
- I've also used the recipe to make a 3-layer cake, using three 8-inch cake pans
Thought for the day:
Let us hold unswervingly to the hope we profess,
for he who promised is faithful.
Hebrews 10:23
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
This fabulous one-bowl, no-mixer pumpkin sheet cake is super moist and has an amazingly tender crumb. You can put it together in just minutes and the results never fail to bring rave reviews!
- 1 cup butter
- 1 cup brown sugar
- ¾ cup white sugar
- 1 15-ounce can pumpkin puree
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2 ounces cream cheese softened
- 4 tablespoons half and half a bit more, if needed
- ½ cup butter
- 4 cups powdered sugar a bit more, if needed
- 1 medium vanilla bean halved and seeds scraped out (or 1 teaspoon vanilla extract)
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Preheat the oven to 350˚F (175˚C). Spray a 13x18-inch sheet pan with baking spray and rub with a paper towel to coat. Set aside.
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Place butter in a medium-size microwave-safe bowl and cover with a slightly damp paper towel. Cook on high power for 60-90 seconds or until butter is just melted
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Add the sugars and the pumpkin puree and whisk together until smooth. Add the eggs and vanilla and whisk until well combined.
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Add the pumpkin pie spice, baking powder, baking soda and salt and whisk until nice and smooth with no lumps. Add the flour and whisk one last time until smooth.
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Transfer the batter to the prepared pan and smooth to an even layer. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean (or the internal temperature should be 205-210˚F.). Cool before icing.
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Place cream cheese in a medium-size microwave-safe bowl. Microwave for 20 seconds until nice and soft, then add 1 tablespoon of half and half and whisk until smooth. Add the remaining 3 tablespoons of half and half and whisk again until smooth.
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Add the butter to the cream cheese mixture and return the bowl to the microwave. Cook for 1 minute on high power, just until the butter is melted.
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Add the vanilla bean seeds or (vanilla extract) and stir. The mixture may seem separated at first but keep stirring and it will smooth out. Add 2 cups of the powdered sugar and whisk until nice and smooth. Add remain powdered sugar and stir until creamy smooth. Icing should be creamy and spreadable. If it’s too thin, add a little extra powdered sugar, if too thick, add a little extra half and half.
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Transfer the icing to the top of the cooled cake and spread to an even layer. If desired, use the back of a spoon to create swirls. Enjoy!
See Café Tips above in the post for more detailed instructions and tips.
The icing recipe will cover the cake nicely with a thin layer of icing. If you like a thicker layer (we do!), make and an extra half batch of icing: 3 ounces of cream cheese, 6 tablespoon half and half, ¾ cup butter, seeds from 1½ vanilla beans (or 1½ teaspoons of vanilla extract).
Elizabeth says
I made this cake this weekend and it is AMAZING! Everyone loved it and said to keep it in the rotation! I did do the frosting 1 1/2 times and used vanilla bean paste in both the cake and icing!! Delish!
Chris Scheuer says
That's great, Elizabeth! Thanks for letting us know.
Leanne says
What a fantastic pumpkin cake ! I added about 3/4 cup of chopped walnuts and a splash of sunflower oil and it turned out amazingly well! I also left off the icing and served the cake with vanilla bean ice cream instead. Thanks for all your wonderful recipes. I’m a big fan!
Chris Scheuer says
That's great, Leanne! Thanks for letting us know!
Mary says
Can you use a Bundt pan for this cake?
Chris Scheuer says
Hi Mary, I haven't tested this recipe in a Bundt pan so I can't say for sure that it will be successful.
Victoria says
I immediately decided to make this cake today and surprised my husband (last day of old job before a new adventure)! It is incredible! Zero shock there of course because ALL of your recipes are. Your site is truly my pick me up, hobby. Thank you for all the fun and flavor. Wondering if the leftovers of the first cake need to be refrigerated or left on counter? I am always unsure with cakes. The second is in the freezer for a dear neighbor 🙂
Chris Scheuer says
I'm so glad to hear that, Victoria! You can leave the leftovers on the counter or cut into slices and freeze.
Barbara says
I loved this recipe when I made it last fall! I was just wondering if you would have any recommendations for possibly making it in a 9 x 13" pan? Thanks!
Chris Scheuer says
Hello Barbara,
You can definitely make this cake in a 9x13-inch pan. It will take a little longer to bake. I would start checking it after 30 minutes and every 5 minutes after that. The best way to test for doneness is with an instant thermometer. The temp should be between 200 and 205˚F.
Ellie Lewis says
Great baking tip.
Thank you.
Chris Scheuer says
Enjoy, Ellie!
Rondi says
This cake is super moist and delicious. I have made it as 2 single layer cakes (I don't have a sheet pan) and as a 3-layer round cake (for my birthday!). This has become a super favourite here and a gorgeous alternative to the usual chocolate or vanilla cakes.
Thanks for your delicious and easy recipes, Chris!
Chris Scheuer says
Thanks, Rondi! So glad you enjoyed it!
Susan says
Made the cake this morning for our church friends. Loved it, thanks so much for sharing
Chris Scheuer says
Yay! So happy you all enjoyed it, Susan! Thanks for sharing your results!
Carol Riley says
I have made this cake twice. It is delicious but what wouldn’t be with cream cheese frosting. I, too, love anything pumpkin and this recipe makes a lovely treat for guests. BTW. if you can find pumpkin at Aldi’s it’s only $.85.
Chris Scheuer says
Thanks, Carol 💕🥰💕💕
Pamela Kreger says
Delicious! I made this with our 2 1/2 year old granddaughter. She loved stirring the ingredients and eating this cake, as did we. Easy and yummy!
Chris Scheuer says
That's so awesome, Pam! You are creating great memories for her!
Rheena says
What a fantastic recipe! I halved the recipe it was beautiful. The only thing I did was reduce the icing sugar in the frosting but my oh my..
Thanks Chris! 🙂
Chris Scheuer says
Thanks, Rheena! I'm so happy you enjoyed this cake as much as we do!
C. GIFT says
Yummy, this cake was moist, easy to make and delicious. I made it for Meals On Wheels, clients lunch. Sometimes when a recipe is doubled or in my case quadrupled the integrity of the recipe changes. Definitely not the case with this recipe!
Thank you for sharing.
What a blessing.
Chris Scheuer says
Thanks so much, for sharing your results! I'm glad this worked out well for you!
Michelle m Bagby says
This was AMAZING and you were right (of course)
it had the perfect crumb.
It was well loved by all, recipes went home with guests.
It makes a BIG pan.
Delicious! Have tossed out all other recipes.
This one heralds Fall!
Mic
Chris Scheuer says
Thanks so much, Michelle! I'm so happy you enjoyed it and appreciate you taking the time to share your results. 💕
Southerner Forever says
Chris,
I found that I couldn't wait until the weekend to give this cake a try, and my husband and I just enjoyed our first taste of the most delicious pumpkin cake I've had. Because we favor a thin layer with a healthy amount of icing, we opted for your suggestion of 1.5 times the amount. It is absolutely perfect! We made it exactly according to the recipe, with only one minor deviation of using vanilla bean paste in the frosting. At first I was a bit concerned that it may appear too dark, but honestly it's lovely. Five stars plus on this one, Chris!
Kathy
Chris Scheuer says
Thanks, Kathy! 💕 You sound so much like me - when I see a good looking recipe I can hardly wait to try it. I'm so happy you enjoyed this cake and appreciate you taking the time to share you review!
Janet E Borzelleri says
Oh my goodness. This cake is so delicious! I made two 8 inch cakes- one for family and one for work. I added some toasted pecans because I like a little crunch. Thank you for a marvelous recipe I'm sure I will make many more times.
Janet
Chris Scheuer says
Thanks, Janet! The toasted pecans sound wonderful!
Sallie says
The cake is delicious. Made for a dinner party and received many great raves.
Thank you for your easy and quick recipes. Love to cook but love to spend my free time with family and friends.
Chris Scheuer says
Thanks, Sallie! I'm so happy you enjoyed this and appreciate you sharing your results!
Liz says
Yes, please! These remind me of the pumpkin bars I make. Since this is CAKE, I must give it a whirl! xo
Chris Scheuer says
Thanks, Liz 💕
Rachel says
I'm sure the recipe is great; I love all things pumpkin, and cook pumpkin desserts year-round. I actually just wanted to say that I prefer to use my mixer. Whenever a recipe states that no mixer is required, I wonder why anyone would want to stir by hand when the mixer will do it for them. You have to wash the same number of dishes afterwards, and stirring makes my wrists ache. In my kitchen, "easy" recipes are ones where I can use my mixer. I like my hands being free for other tasks. Yes, I realize I can use a mixer for this recipe. I'm just sharing my viewpoint.
Thank you for all your work, and the wonderful food ideas you share.
Chris Scheuer says
I totally understand, Rachel! I was the same for many years. And you're right, if you prefer, you can definitely use a mixer for this recipe and most other baking recipes. However many people either don't have a mixer or they do find it less of an effort (me included) to just pull out a bowl and a whisk and mix up a cake rather than pull out a heavy mixer. Whatever way you find is easiest is the best!