Pumpkin Cake in a 9x13 Pan

Pumpkin cake in a 9×13 pan uses one 15-ounce can of pumpkin puree, 2 cups of sugar, 1 cup of oil, 4 eggs and 2 cups of flour with warm spices, baked at 350°F for 30 to 40 minutes. It comes out tall, moist and evenly orange, and a cream cheese frosting spread over the cooled cake makes it a classic fall sheet cake.

The batter mixes in one bowl with a whisk. Make sure you buy plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.

Why This Recipe Fits a 9×13 Pan

One can of pumpkin is the natural unit for this cake, and it makes about 6 cups of batter, which fills a 9×13 just over halfway. The wet, oil-based batter needs that wide, shallow shape to bake through: the same amount in a tube pan takes almost twice as long and can stay gummy at the center.

Ingredients for a 9×13 Pumpkin Cake

Cake

1 can (15 ounces) pumpkin puree
2 cups granulated sugar
1 cup vegetable or canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

How to Make Pumpkin Cake in a 9×13 Pan

Heat the oven to 350°F and grease a 9×13 pan.
Whisk the wet ingredients. In a large bowl whisk the pumpkin, sugar, oil and eggs until smooth.
Add the dry ingredients. Sprinkle the flour, baking powder, baking soda, salt and spices over the top and whisk just until no flour remains.

Bake 30 to 40 minutes, until the center springs back when pressed and a toothpick comes out clean.
Cool completely in the pan, about 1 1/2 hours.
Frost. Beat the cream cheese and butter until smooth, add the powdered sugar and vanilla, and spread over the cake.

Cook and Prep Times

Prep: 15 minutes
Bake: 30 to 40 minutes at 350°F
Cool: 1 1/2 hours
Serves: 18 to 24 squares

Pumpkin Cake vs. Pumpkin Bars

Pumpkin bars use almost the same batter spread in a 10×15 jelly roll pan, so they bake thin, in 20 to 25 minutes, and are cut into small bars. In a 9×13 the same batter is thicker and bakes into a true cake with a soft, springy crumb. If you only have a 9×13 and want bars, bake as written and cut the cake into 24 pieces.

Changing the Pan Size

10×15 jelly roll pan: bake 20 to 25 minutes.
Bundt pan: bake 50 to 60 minutes and top with a glaze instead of frosting.
8×8 pan: halve the recipe (2 eggs, about 1 cup of pumpkin) and bake 25 to 35 minutes.

Storage

Keep the frosted cake covered in the refrigerator for up to 5 days. Unfrosted, it freezes for up to 3 months.

Frequently Asked Questions

Can I use pumpkin pie spice?

Yes. Replace the four spices with 1 tablespoon of pumpkin pie spice.

Can I use fresh pumpkin?

Yes, but roasted fresh pumpkin is wetter than canned. Puree it and let it drain in a fine sieve for an hour, then measure 1 3/4 cups.

For more bakes sized for the same pan, see our pumpkin pie bars in a 9×13 pan, pumpkin cheesecake bars in a 9×13 pan and apple cake in a 9×13 pan.

Pumpkin Cake in a 9×13 Pan