Pumpkin Pie Sheet Cake

5 from 1 vote

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Pumpkin Pie Sheet Cake
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

If you follow me on any of my social media channels, you’ll know that I was in Cincinnati last week hanging out at Kroger Headquarters. {Hi friends!!} If you are not aware, I am one of their ambassadors and happily shop at one of the many Fred Meyers in Boise. {Free babysitting! Fresh and local produce! Clicklist! It’s close to my house! I could go on…}

ANYWAYS, while I was in Cincinnati, I created an amazing recipe meant for the holidays that I’m going to share with you today.

I created this fun Pumpkin Pie Sheet Cake that feeds a CROWD. This one recipe serves 24 people. Me trying to hold this cake AND photograph it was…interesting? Hilarious? Impossible? Someone came up and asked if they could hold it for me because I was clearly struggling. Ha! It was heavy because those 4 layers of goodness certainly add up.

Kroger fall set up

Sheet pan with cake batter in it

I think I need to explain that the 4 layers are very simple and not intimidating in the least.

Layer 1 is a boxed spice cake mix that I lace with pumpkin.

Layer 2 is a creamy pumpkin filling, complete with cream cheese, instant vanilla pudding, whipped cream and more! You just whip all the ingredients together.

Layer 3 is fresh whipped cream. Easy!

Layer 4 is pre-made pie crust cut into little strips and sprinkled with cinnamon and sugar.

If you read the recipe through, it can seem on the long side and you might start second guessing the purposes of life, but I promise you won’t break a sweat and anyone you feed this to will love you forever. A lot of my desserts have that effect on people. And, keep in mind that this can last for up to 3 days in the fridge as long as it’s covered with plastic wrap. A great make ahead treat for Thanksgiving or even Christmas 🙂 Yum yum!

Be sure to grab the printable recipe below. Have a wonderful week!

Pumpkin Pie Sheet Cake

5 from 1 vote

Pumpkin Pie Sheet Cake

This Pumpkin Pie Sheet Cake is four layers of cake, dreamy creamy toppings, and pie crust pieces. The perfect dessert for any Fall or Thanksgiving gathering.
servings 24 servings
Prep Time 45 mins
Cook Time 17 mins
Total Time 1 hr 2 mins

Ingredients

For the Cake-

  • 15.25 oz spice cake mix Betty Crocker
  • 7.5 oz pumpkin 1/2 can
  • 3 eggs
  • 1/2 cup water
  • 1/4 cup vegetable oil

For the Pumpkin Topping-

  • 8 oz cream cheese at room temperature
  • 1/2 cup sugar
  • 1/2 can pumpkin
  • 3.5 oz instant vanilla pudding
  • 1 1/2 cups milk
  • 1/2 cup cream
  • 1 teaspoon cinnamon

For the Whipped Cream-

For the Pie Crust Pieces-

  • 1 pre made Pie crust
  • 2 tablespoons milk
  • 2 tablespoons Sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees. Line an 18x13 lightly colored sheet pan {with sides!} with parchment paper. Spray with nonstick cooking spray and set aside.
  • In a large bowl, mix cake mix, pumpkin, eggs, water and oil together until combined. Spread evenly onto prepared sheet pan and bake for 13-17 minutes or until a toothpick comes out clean from the center. Remove and set aside to cool. Increase oven temperature to 400 degrees.
  • While cake is baking, stir cream cheese and sugar together until smooth. Stir in pumpkin, vanilla, milk, cream and cinnamon until thick and fluffy. Scrape sides and mix again briefly to ensure a smooth topping. Spread over cooled cake and refrigerate.
  • For the cream, whip heavy whipping cream, vanilla and powdered sugar together until stiff peaks form. Spread overtop pumpkin topping. Set aside in the fridge.
  • For the Pie crust pieces, unroll pre-made crust and cut or slice into small pieces. Brush milk overtop each piece and sprinkle with cinnamon and sugar. Bake for about 7 minutes or until pieces are fully baked and flaky. Cool completely, then top cake with pieces.
  • Refrigerate until ready to serve. Cut into 24 square pieces.

Nutrition

Calories: 324kcal | Carbohydrates: 31g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 230mg | Potassium: 161mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1336IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Sheet Cake
Polaroid photo of granola bars

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Recipe Rating




13 Responses
  1. Stacy

    Yum! I’m definitely making this for Thanksgiving! Your recipes are the best!
    PS – I was super jealous you (& several others bloggers I follow) were in Cinci! We lived there for 11 years and I miss it & my friends.

  2. Abby

    Thank You for a great recipe !
    I think I’m going to cut the pie crust into little leaves. I enjoy having a recipe that is uncomplicated, I don’t have to rush out to buy anything special and you know it’s going to smell sooo yummy baking !
    Really looking forward to baking this….

  3. Sharon

    Oh my! My daughter is going to go nuts on this cake, I think I will surprise her for Christmas! This looks incredible and easy and very very tasty!

  4. Ceanne Smith

    This sounds amazing! The large portion size is appealing because I’m a teacher, and just one pan could feed a whole class! I’ll have to make this for my little darlings this coming fall ????

  5. Anne L.

    5 stars
    This cake is absolutely delicious. I did not have spiced cake so I used vanilla. I think vanilla was the perfect touch. This was eaten up in a day. My family couldn’t get enough.

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