Chocolate Cake with Pumpkin Frosting

Since I was neglectful yesterday, I’ve been in the kitchen, making up for it!  Today you will get not one, but two yummy treats.  Here is the first, especially for you:

Chocolate Sheet Cake with Pumpkin Cream Cheese Frosting

For Cake:


  • 1 16.5 oz box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)
  • 4 eggs
  • 1 cup whole milk
  • 1/3 cup melted butter (please note that if you use 1/3 cup of stick butter, it will melt = 1/2 cup)






For Frosting:


  • 1 8 oz pkg cream cheese, softened
  • 1/4 cup pumpkin purée
  • 1/4 cup unsalted butter, softened
  • 1 tsp vanilla
  • 1 tbsp orange juice (I used some pumpkin juice from the can)
  • 1 tsp orange zest (I omitted – no OJ means no zest)
  • 4 cups confectioners sugar
  • Pumpkin Pie spice (optional, to taste)














Preheat oven to 350 degrees.  Grease a 15×10 baking sheet [jelly roll pan].



  1. Dump all ingredients for cake into a large bowl and mix together (I beat with my electric hand-mixer); pour onto sheet [pan].  Put in oven to bake for 15-18 minutes or until toothpick inserted comes out clean.  Allow to cool completely.
  2. Meanwhile, cream together the cream cheese, butter and pumpkin until smooth; add vanilla and [orange juice/zest]; slowly add sugar and spice; blend well until completely combined. (I used all 4 cups, but I guess it depends how sweet you want it)
  3. Frost cake after it’s cooled; add any sprinkles or toppings, if desired.  I added M&Ms but honestly, I don’t think the cake needed it!



2 thoughts on “Chocolate Cake with Pumpkin Frosting

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