Gluten-free Pumpkin Sheet Cake ‘n Delic Cream Cheese Frosting

To enjoy the fullest p u m p k i n flavor, it’s all about the gluten-free f l o u r. Moist cake at it’s finest, topped with creamy frosting, rich with taste. I first tried this gluten-free pumpkin sheet cake ‘n cream cheese frosting recipe in Kansas at moms (love that she participates in my ‘New Recipe Sunday‘), and it’s been a treat to share with my California friends. Easy to make, delicious to eat.

Gluten free pumpkin sheet cake

Pumpkin sheet cake ingredients:

1 16-ounce can Libby pumpkin
2 cups sugar
1 cup vegetable or canola oil
4 eggs, beaten
2 cups Pamela’s Baking & Pancake Mix – or – Cup 4 Cup (both gluten-free)
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Mix wet ingredients until no visible lumps are left in the batter

In a mixing bowl, combine pumpkin, sugar and oil on medium speed. Add the beaten eggs and mix well. Slowly combine the flour, soda, cinnamon, nutmeg and salt until blended. Do not over mix.

(Note: Choose your gluten-free flour wisely. There’s a taste difference when it comes to baking with different brands. For this recipe, I use Pamela’s Pancake & Baking Mix, or Cup 4 Cup gluten-free flour. Bob’s Red Mill all-purpose flour is heavier on garbanzo bean and potato starch, not as tasty with this recipe than the two mentioned.)

Pour the batter into a 10×15 lightly greased baking sheet. Bake 25 minutes at 350* or until toothpick comes out clean. Cool on a rack. Do not over bake!

Cake should spring to the touch – do not over bake!

Cream cheese frosting ingredients:

5 tablespoons butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla
1 3/4 cups powdered sugar
3 teaspoons milk
chopped walnuts

Whip up the cream cheese frosting – delicious and creamy

In a mixing bowl, beat the softened butter and cream cheese together. Add the vanilla and continue blending until smooth. Gradually add the powdered sugar and milk. Once you have a consistency that’s easily spreadable, you’re good to start frosting the sheet cake. (If you need it a little creamier, add another teaspoon of milk.)

Cream cheese frosting should be easily spreadable – add a little milk if needed

When the pumpkin sheet cake is completely cooled, spread the cream cheese frosting on top. Sprinkle chopped walnuts on top as desired (smiley faces are always fun!). (If sheet cake is still warm, you’ll end up with some ‘show through’ as pictured below, easily covered with chopped nuts.)

If you’ve ever baked a sheet cake, you know it makes a lot of servings. You only need small, 2-inch squares to serve lots of happy people. Thanks to mom for sharing her gluten-free version… an altered recipe from Eat At Home, originally borrowed and altered from the Amish Friends Cookbook. Opa! And now you can enjoy it too ;o).

Tastes best served cold – keep covered tight in the fridge up to a few days. Freeze any leftovers.

M o i s t, delicious cake! Keep sealed in a container & refrigerate leftovers.

Gluten-free Pumpkin Sheet Cake 'n Delic Cream Cheese Frosting

Gluten-free pumpkin sheet cake 'n cream cheese frosting... add some walnut smiles ;o) To enjoy the fullest p u m p k i n flavor, it's all about the gluten-free f l o u r. Moist cake at it's finest, topped with creamy frosting, rich with taste.

I first tried this gluten-free pumpkin sheet cake 'n cream cheese frosting recipe in Kansas at moms (love that she participates in my 'New Recipe Sunday'), and it's been a treat to share with my California friends. Easy to make, delicious to eat.

Course Dessert

Cuisine American

Keyword Gluten Free Pumpkin Sheet Cake

Servings 6 people

Ingredients

1 16 ounce can Libby pumpkin
2 cups sugar
1 cup vegetable or canola oil
4 eggs beaten
2 cups gluten free flour Pamela's Baking & Pancake Mix
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
5 tablespoons butter softened
3 ounces cream cheese softened
1 teaspoon vanilla
1 3/4 cups powdered sugar
3 teaspoons milk
walnuts chopped

Instructions

Mix wet ingredients until no visible lumps are left in the batter
In a mixing bowl, combine pumpkin, sugar and oil on medium speed. Add the beaten eggs and mix well. Slowly combine the flour, soda, cinnamon, nutmeg and salt until blended. Do not over mix.
(Note: Choose your gluten-free flour wisely. There's a taste difference when it comes to baking with different brands. For this recipe, I use Pamela's Gluten-free Baking & Pancake Mix - or - Cup 4 Cup gluten-free flour. Bob's Red Mill all-purpose gluten-free flour is heavier on garbanzo bean and potato starch, not as tasty with this recipe than the two mentioned.)
Pour the batter into a 10x15 lightly greased baking sheet. Bake 25 minutes at 350* or until toothpick comes out clean. Cool on a rack. Do not over bake!
Whip up the cream cheese frosting - delicious and creamy
In a mixing bowl, beat the softened butter and cream cheese together. Add the vanilla and continue blending until smooth. Gradually add the powdered sugar and milk. Once you have a consistency that's easily spreadable, you're good to start frosting the sheet cake. (If you need it a little creamier, add another teaspoon of milk.)
Cream cheese frosting should be easily spreadable - add a little milk if needed
When the pumpkin sheet cake is completely cooled, spread the cream cheese frosting on top. Sprinkle chopped walnuts on top as desired (smiley faces are always fun!). (If sheet cake is still warm, you'll end up with some 'show through' as pictured below, easily covered with chopped nuts.)
If you've ever baked a sheet cake, you know it makes a lot of servings. You only need small, 2-inch squares to serve lots of happy people. Thanks to mom for sharing her gluten-free version... an altered recipe from Eat At Home, originally borrowed and altered from the Amish Friends Cookbook. Opa! And now you can enjoy it too ;o).
Tastes best served cold - keep covered tight in the fridge up to a few days. Freeze any leftovers.
M o i s t, delicious cake! Keep sealed in a container & refrigerate leftovers.