Save It Pumpkin Split Sheet Cake is the ultimate go-to for feeding a crowd during the cooler months with little fuss and plenty of cozy comfort. Every bite delivers tender, warmly-spiced cake with a sweet vanilla cream cheese ripple nestled right through the center. Whether you slice it up for Thanksgiving or make it on a rainy weekend just because, this dessert always seems to disappear faster than expected.
I first baked this for a potluck where kids and grandparents both went back for seconds. Ever since it’s been my answer to last-minute gatherings and afternoon coffee breaks.
Ingredients
- All-purpose flour: gives the cake its structure and tenderness. For best results use flour that is fresh and avoid overpacking the cup
- Baking powder and baking soda: ensure a fluffy lift and even rise. Check expiration dates to guarantee your cake comes out light every time
- Salt: balances sweetness and deepens the pumpkin flavor. Use fine sea salt for best distribution
- Ground cinnamon nutmeg cloves and ginger: create classic pumpkin spice aroma and warmth. Freshly opened spices make a world of difference
- Granulated sugar: sweetens both the cake and filling while keeping the texture soft. Opt for cane sugar if you prefer a more natural sweetness
- Vegetable oil: is the secret to that signature moist crumb. Choose a neutral oil for pure pumpkin flavor to shine
- Eggs: provide richness and structure. Select large eggs at room temperature to help the batter blend smoothly
- Pure pumpkin puree: adds beautiful orange color and sweet earthiness. Look for a can labeled 100 percent pumpkin without fillers
- Vanilla extract: lends warmth to both the cake and cream layer. Try to use real vanilla for depth
- Cream cheese: forms the creamy ripple through the middle. Let it soften fully for easy mixing and the smoothest texture
- Chopped pecans or walnuts: give a crunchy contrast. Choose fresh nuts and toast them lightly for extra aroma if you want the topping
- Brown sugar: dusted on the topping forms a caramel-like finish. Light brown sugar brings a gentler taste than dark
Instructions
- Preheat and Prepare the Pan:
- Set your oven to 350 degrees Fahrenheit. Grease a 13 by 9 inch sheet pan generously and line with parchment for the easiest removal later and crisp edges
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour baking powder baking soda salt cinnamon nutmeg cloves and ginger. Ensure there are no lumps and the spices are evenly distributed for the best flavor
- Combine Wet Ingredients:
- Use a large bowl for sugar vegetable oil eggs pumpkin puree and vanilla extract. Beat these together until the mixture is completely smooth with no sugar grit left
- Blend Wet and Dry Mixtures:
- Add the whisked dry ingredients to the wet mixture in stages. Stir gently just until there are no streaks of flour left. Overmixing here can make the cake less tender
- Layer the Cake Batter:
- Pour half your pumpkin batter into the prepared pan. Use a spatula to reach every corner for even layers
- Prepare the Creamy Vanilla Layer:
- Beat softened cream cheese with sugar egg and vanilla extract in a clean bowl. Mix until the filling is light and lump free for the silkiest center
- Layer Cream Cheese Mixture:
- Carefully spoon the cream cheese mixture over the first layer of pumpkin batter. Spread gently so you do not blend the two layers but let them nestle together
- Add Remaining Pumpkin Batter:
- Spoon the rest of the pumpkin batter on top of the cream cheese layer. Smooth the surface so it bakes up even and golden
- Top with Nuts and Brown Sugar:
- If using sprinkle chopped pecans or walnuts and brown sugar over the batter for a crunchy sweet contrast
- Bake to Perfection:
- Slide your pan into the oven and bake for thirty to thirty five minutes. The cake should start to pull away from the edges and a toothpick near the center will come out clean
- Cool and Slice:
- Let your cake cool completely in the pan so the layers firm up. Once cooled lift or cut into squares and serve
Save It My favorite part is how the cream cheese ribbon almost tastes like cheesecake tucked into every bite. I still remember my nephew’s face the first time he found that creamy surprise in the middle and asked for the secret after his third square.
Storage Tips
This cake keeps well at room temperature for a day but it is best to refrigerate if storing longer. Wrap the pan tightly or transfer slices to an airtight container. The cream cheese layer will stay fresh for up to five days chilled. Bring to room temperature before serving so the texture and spice bloom again.
Ingredient Substitutions
If you want a lighter cake use half applesauce and half oil for the fat. You can swap out all purpose flour for a one to one gluten free blend too. Coconut sugar works just as well as granulated sugar and lends a touch of caramel flavor.
Serving Suggestions
This cake shines at breakfast or as a crowd friendly dessert. Serve with coffee whipped cream or a dusting of powdered sugar on top. I have even packed leftovers for a brunch picnic and the slices held up beautifully.
Save It Try this cake for your next gathering and watch it become everyone’s new fall favorite. It is simple enough for a weeknight treat yet special enough for any holiday table.
Common Questions About Recipes
- → Can I make this cake nut-free?
Yes, simply omit the chopped nuts in the topping for a delicious nut-free option while keeping great flavor.
- → How do I know when the cake is done baking?
The cake is done when a toothpick comes out clean from the center and the sides pull slightly away from the pan.
- → Can I substitute the cream cheese layer?
A plain vanilla frosting or glaze can be used instead, but the creamy layer adds a unique texture and taste.
- → What’s the best way to store leftovers?
Store cooled slices in an airtight container in the refrigerator to keep them moist and fresh for several days.
- → Is it possible to make this ahead of time?
Yes, prepare and bake a day in advance. Let it cool completely, then cover and refrigerate until serving.
- → Can I freeze the cake?
Yes, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.