Pumpkin Split Sheet Cake (Printable Version)
Moist, spiced pumpkin cake with creamy vanilla and nut topping, ideal for sharing and fall occasions.
# The Ingredients You'll Need:
→ Pumpkin Cake
01 - 2 cups all-purpose flour
02 - 1 and 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1 and 1/2 cups granulated sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 1 can (15 ounces) pure pumpkin puree
13 - 2 teaspoons vanilla extract
→ Creamy Vanilla Layer
14 - 8 ounces cream cheese, softened
15 - 1/2 cup granulated sugar
16 - 1 large egg
17 - 1 teaspoon vanilla extract
→ Topping (Optional)
18 - 1 cup chopped pecans or walnuts
19 - 2 tablespoons brown sugar
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Lightly grease a 13x9-inch sheet pan and line with parchment paper for easier removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well blended.
03 - In a large bowl, beat together granulated sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until mixture is smooth and homogeneous.
04 - Gradually fold the dry ingredients into the pumpkin mixture, stirring just until combined. Avoid overmixing the batter.
05 - Spread half of the pumpkin batter evenly into the prepared pan, smoothing the surface.
06 - In a separate bowl, beat softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
07 - Carefully spread the cream cheese layer over the pumpkin batter in the pan. Spoon the remaining pumpkin batter over the top and gently smooth.
08 - If using, evenly sprinkle with chopped pecans or walnuts and brown sugar.
09 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake edges pull away from the pan.
10 - Allow cake to cool completely in the pan before slicing and serving.
# Additional Tips::
01 -
- Uses familiar pantry staples for both cake and creamy filling
- One-bowl blending makes it fast and beginner-friendly
- Perfectly spiced for fall and adaptable for allergies or preferences
- Stays moist for days, even after slicing
02 -
- Pumpkin cake stays moist for days thanks to oil and pumpkin puree
- Cream cheese swirl sets up creamy and sliceable for easy serving
- You can make this nut-free or use a gluten free flour blend with good results
03 -
- Let your eggs and cream cheese come to room temperature for smooth blending and no lumps
- Always check your spices for freshness because stale spices will not give that deep autumn aroma
- Use a metal pan for the best bake and golden edges because glass pans can sometimes result in gummy centers