Caramel Pumpkin Sheet Cake

This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch!

Caramel Pumpkin Sheet Cake... This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch!

Okay. Listen up.

If you make one pumpkin dessert this fall, let this one be it! This cake is out of this world AMAZING!

It is no secret that I am OBSESSED with sheet cakes. Pretty much, if you have thought it, even if you haven’t thought it, I have most likely made it.

I mean, on the blog, you will find
Caramel Apple Sheet Cake,
Samoa Sheet Cake,
Orange Creamsicle Sheet Cake,
Pineapple Sheet Cake,
Coconut Sheet Cake
and of course the basic Chocolate Sheet Cake.

There are probably a few others I have forgotten to mention and believe you me, I have quite a few more up my sleeve in the works!

How could I let fall pass me by without making a pumpkin sheet cake for you?! But what really knocks this pumpkin sheet cake out of the park and takes it to the next level, is the caramel frosting! It is INCREDIBLE and really brings the pumpkin to life!

This cake is moist, delicious and one of the best fall desserts I have EVER had! And that is saying something!

4.8 from 4 reviews
Caramel Pumpkin Sheet Cake
This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch!
Recipe type: Dessert
  • 1 (15 ounce) can pumpkin, not pumpkin pie filling
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 6 Tablespoons butter
  • ½ cup heavy cream
  • 1 cup brown sugar
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  1. Preheat oven to 350 degrees.
  2. Spray a 15x10x1 inch baking sheet with cooking spray.
  3. In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.
  1. While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.
Pumpkin Cake portion lightly adapted from: Taste of Home


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Medeja

    Simple and delicious! I like such autumn treats :)

  2. Liz

    Thank you for the nice recipe.

  3. Michele @ Alwayzbakin

    I love sheet cakes myself. I love that there is brown sugar in the frosting. YUM! Sounds amazing!

  4. Louise Kaaiawaawa

    Thank you for the recipe and I am ready to start with the caramel pumpkin for Halloween and Thanksgiving.

  5. Ali

    Because i am not an... Experienced baker for lack of a better word. What changes would i make in temperature and cooking time to make these as cupcakes instead?
    Thanks for posting!

    1. Kimberly

      Can I substitute butter for the oil? Would it taste better? Thank you! :)

  6. Lauren Jameson

    Hi, I don't have a tray tin, what size round cake tin can I use instead?

  7. Vanessa

    Wow, that's a lot of sugar! I'd love to see this with less than a cup of sugar. I don't want to develop diabetes from this...I don't care how good it is.

    1. Susan

      You may develop a weight problem eating too much sugar. I doubt diabetes. My son didn't care for sweets. He's type 1 diabetic.

  8. Melissa

    I have never gotten that excited about sheet cakes, but I am excited now! Can't wait to try this one out!

  9. Bella Kayy

    Absolutely delicious recipe! Made it with cream cheese frosting instead but the actual cake is moist and delicious! A must try :)

  10. Monique


    Why is my frosting brown?

    1. Chef in Training

      its supposed to be slightly brown :) its the caramel effect. Hope that helps and that it turned out tasty for you!

  11. Abby

    I am making this tonight for a pre-THanksgiving on Saturday evening. Would it be best to store in the fridge overnight or just an air tight container at room temp?

  12. Jane

    Hi, Where does the caramel come into play? It doesn't show in the recipe.

    1. Chef in Training

      The frosting

  13. Vicki

    I would love to make this as a 13x9 cake instead of sheet cake. Could you write the recipe amounts for a 13x9 cake?

  14. Susan

    My only recipe for sheetcake is for Texas Sheetcake..obtained from a family in Howell, Michigan... So moist and chocolatey. I plan on trying this one this fall.

  15. Patricia Miller


    I made this as a treat to bring to work this week and it is getting SUCH rave reviews! Awesome - thanks for sharing!

  16. Lisa

    Should this be stored in the refrigerator or on the counter???

  17. Jamie Colson


    My 10 year old loves to cook and she made this cake for our Thansgiving feast and OMG!!! This cake is so moist and delish I can't wait for her to make it again! Thanks so much for sharing this awesome recipe!

  18. Linda McCollum


    This is the best sheet cake recipe ever!! I like to make sheet cakes because I take them to church for potluck suppers. You can the in from 12 to 30 pieces depending on your crowd. This one is the best one I've ever tried. It is very easy and quick like most of the sheet cake recipes but the caramel frosting is what makes it a winner! Thank you, Nikki! You are my "go to girl" when I need a sheet cake. I have tried many of your recipes. All good!! This is my favorite. Second favorite is the Banana Bars with Brown Butter Frosting. Keep 'em coming!!