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.

Course Dessert
Prep Time 45 minutes
Cook Time 17 minutes
Total Time 1 hour 2 minutes
Servings 24 servings
Author Lauren Brennan


  • For the Cake-
  • 1-15.25 oz spice cake mix Betty Crocker
  • 1/2 15 oz can pumpkin
  • 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-
  • 2 1/4 cups Heavy Whipping cream
  • 2 teaspoons Vanilla
  • 1/2 cup Powdered sugar
  • For the Pie Crust Pieces-
  • 1 pre made Pie crust
  • 2 tablespoons milk
  • 2 tablespoons Sugar
  • 1/2 teaspoon cinnamon


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate until ready to serve. Cut into 24 square pieces.