10 Autumn Sheet Cake Recipes for Family Gatherings

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Spiced Pumpkin Sheet Cake

The Spiced Pumpkin Sheet Cake is a delightful autumn dessert that perfectly captures the essence of the season with its warm spices and moist pumpkin base. This cake is easy to prepare and serves well for a crowd, making it an excellent choice for fall gatherings, potlucks, or a cozy family dinner.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Ground ginger	½ teaspoon
Salt	½ teaspoon
Eggs	4 large
Canned pumpkin puree	1 cup
Vegetable oil	½ cup
Vanilla extract	2 teaspoons
Cream cheese	8 oz (for frosting)
Powdered sugar	2 cups (for frosting)
Milk	2 tablespoons (for frosting)

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
In a separate bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, and vanilla extract.
Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared sheet pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, beat the cream cheese, powdered sugar, and milk until smooth to make the frosting.
Once the cake is completely cool, frost it with the cream cheese frosting and serve. Enjoy your fall celebration!

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Apple Cinnamon Sheet Cake

The Apple Cinnamon Sheet Cake is a quintessential fall treat that combines the sweetness of fresh apples with the warm flavors of cinnamon, creating a moist and flavorful cake that is perfect for gatherings or a cozy dessert at home. This simple yet delicious recipe is sure to become a seasonal favorite, offering a taste of autumn in every bite.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Salt	½ teaspoon
Eggs	3 large
Apples (peeled and diced)	2 cups
Vegetable oil	½ cup
Vanilla extract	1 teaspoon
Powdered sugar	1 cup (for frosting)
Milk	2 tablespoons (for frosting)
Ground cinnamon (for frosting)	½ teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat the eggs and mix in the vegetable oil and vanilla extract.
Combine the wet ingredients with the dry ingredients and gently fold in the diced apples until evenly distributed. Pour the batter into the prepared sheet pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, whisk together the powdered sugar, milk, and ground cinnamon to make the frosting.
Once the cake is completely cool, frost it with the cinnamon frosting and enjoy!

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Caramel Pecan Sheet Cake

The Caramel Pecan Sheet Cake is a rich and indulgent dessert ideal for fall celebrations. This moist cake is infused with the delightful flavors of caramel and toasted pecans, making it a perfect treat for gatherings or a cozy evening at home. Topped with a luscious caramel frosting, this cake captures the essence of autumn with every delicious bite.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Eggs	3 large
Milk	1 cup
Vegetable oil	½ cup
Vanilla extract	1 teaspoon
Chopped pecans	1 cup
Caramel sauce	1 cup
Powdered sugar	1 cup (for frosting)
Milk (for frosting)	2-3 tablespoons
Vanilla extract (for frosting)	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix eggs, milk, vegetable oil, and vanilla extract. Combine with dry ingredients.
Stir in chopped pecans and half of the caramel sauce. Pour batter into the prepared sheet pan.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely, then whisk together powdered sugar, milk, and vanilla for the frosting.
Frost the cooled cake and drizzle with remaining caramel sauce before serving. Enjoy!

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Maple Walnut Sheet Cake

The Maple Walnut Sheet Cake is a delightful autumn dessert that captures the essence of fall flavors. The cake is moist and fluffy, infused with the rich taste of maple syrup and crunchy walnuts. It’s perfect for a family gathering, Thanksgiving dinner, or simply as a sweet treat to enjoy with a warm cup of tea or coffee.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 cup
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Eggs	3 large
Buttermilk	1 cup
Maple syrup	½ cup
Vegetable oil	½ cup
Chopped walnuts	1 cup
Powdered sugar	1 cup (for frosting)
Milk (for frosting)	2-3 tablespoons
Maple extract (for frosting)	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together eggs, buttermilk, maple syrup, and vegetable oil. Add to dry ingredients and mix well.
Fold in chopped walnuts and pour the batter into the prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Once the cake is cool, mix together powdered sugar, milk, and maple extract for the frosting.
Frost the cooled cake and serve. Enjoy!

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Pear Gingerbread Sheet Cake

The Pear Gingerbread Sheet Cake is a warm and spiced autumn dessert that beautifully combines the flavors of ripe pears and aromatic gingerbread spices. This cake is perfect for cozy gatherings, holiday celebrations, or as a delightful finish to any fall meal. Its moist texture and fragrant spices will surely make it a favorite among family and friends.

Ingredients	Quantity
All-purpose flour	2 cups
Ground ginger	2 teaspoons
Ground cinnamon	1 teaspoon
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	½ cup
Brown sugar	1 cup
Granulated sugar	½ cup
Eggs	2 large
Molasses	½ cup
Buttermilk	1 cup
Pears (peeled and diced)	2 medium-sized
Powdered sugar	1 cup (for frosting)
Milk (for frosting)	2-3 tablespoons

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, and salt.
In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the eggs one at a time, followed by molasses and buttermilk.
Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the diced pears.
Pour the batter into the prepared sheet pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Once cooled, mix together powdered sugar and milk for the frosting, then frost the cake and serve. Enjoy!

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Chocolate Chip Pumpkin Sheet Cake

Chocolate Chip Pumpkin Sheet Cake is a delightful autumn dessert that combines the rich flavors of pumpkin with the sweetness of chocolate chips. This moist and tender cake is perfect for fall gatherings, holiday celebrations, or simply to enjoy with a cup of coffee. The warm spices meld beautifully with the pumpkin, making it a cozy treat that everyone will love.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	½ cup
Granulated sugar	1 cup
Brown sugar	½ cup
Eggs	2 large
Canned pumpkin puree	1 cup
Vanilla extract	1 teaspoon
Semi-sweet chocolate chips	1 cup
Powdered sugar	1 cup (for frosting)
Milk (for frosting)	2-3 tablespoons

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, cream softened butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs, then add pumpkin and vanilla extract.
Gradually mix the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
Pour the batter into the prepared sheet pan, spreading it evenly.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Once cooled, whisk together powdered sugar and milk for the frosting, then frost the cake and serve. Enjoy!

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Cranberry Orange Sheet Cake

Cranberry Orange Sheet Cake is a vibrant and revitalizing dessert that captures the essence of autumn with its tart cranberries and zesty orange flavor. This cake is wonderfully moist and is perfect for gatherings during the fall season or for a delightful family treat. The combination of sweet and tangy flavors makes it a crowd-pleaser that pairs beautifully with a cup of tea or coffee.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	½ cup
Granulated sugar	1 cup
Brown sugar	½ cup
Eggs	2 large
Fresh orange juice	½ cup
Zest of 1 orange	1 tablespoon
Fresh cranberries (chopped)	1 ½ cups
Powdered sugar	1 cup (for frosting)
Milk (for frosting)	2-3 tablespoons

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream softened butter with granulated sugar and brown sugar until fluffy. Beat in the eggs, then add orange juice and orange zest.
Gradually mix the dry ingredients into the wet mixture until just combined, then fold in the chopped cranberries.
Pour the batter into the prepared sheet pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Once cooled, whisk together powdered sugar and milk for the frosting, then frost the cake and serve. Enjoy!

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Walnut and Date Sheet Cake

Walnut and Date Sheet Cake is a moist, rich dessert that beautifully marries the sweet, caramel-like flavors of dates with the crunchy texture of walnuts. Perfect for autumn gatherings or casual family celebrations, this cake offers a delightful taste of the season, making it a fantastic addition to any dessert table.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	½ cup
Granulated sugar	1 cup
Brown sugar	½ cup
Eggs	2 large
Milk	½ cup
Chopped dates	1 ½ cups
Chopped walnuts	1 cup
Vanilla extract	1 teaspoon
Powdered sugar	1 cup (for frosting)
Milk (for frosting)	2-3 tablespoons

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream softened butter with granulated sugar and brown sugar until fluffy. Beat in the eggs and milk, then stir in vanilla extract.
Gradually fold the dry ingredients into the wet mixture, and then gently mix in the chopped dates and walnuts.
Pour the batter into the prepared sheet pan, spreading it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once cooled, prepare the frosting by whisking powdered sugar and milk together, then frost the cake and serve. Enjoy!

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Chai Tea Sheet Cake

Chai Tea Sheet Cake is a delightful dessert inspired by the warm, aromatic spices found in traditional chai tea. This moist cake combines flavors of cinnamon, cardamom, and ginger, making it a perfect treat for autumn gatherings. Topped with a creamy chai-infused frosting, this cake not only captures the essence of fall but also offers a comforting blend of flavors that will warm your heart.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	½ cup
Granulated sugar	1 cup
Brown sugar	½ cup
Eggs	2 large
Whole milk	½ cup
Black tea (strong brewed)	½ cup
Ground cinnamon	1 teaspoon
Ground cardamom	½ teaspoon
Ground ginger	½ teaspoon
Ground cloves	¼ teaspoon
Vanilla extract	1 teaspoon
Powdered sugar	1 cup (for frosting)
Heavy cream	2-3 tablespoons
Chai spice mix (for frosting)	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
In another bowl, cream the softened butter with granulated and brown sugars until fluffy. Beat in the eggs, milk, and brewed tea, then stir in the vanilla extract.
Gradually fold the dry ingredient mixture into the wet mixture until well combined.
Pour the batter into the prepared sheet pan, spreading it evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled, prepare the frosting by whisking powdered sugar, heavy cream, and chai spice mix together, then frost the cake. Serve and enjoy!

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Sweet Potato and Marshmallow Sheet Cake

Sweet Potato and Marshmallow Sheet Cake is a flavorful autumn dessert that beautifully combines the earthy sweetness of roasted sweet potatoes with the creamy, nostalgic delight of marshmallows. This moist cake is perfect for fall gatherings and features a rich, spiced batter topped with fluffy marshmallows that melt into a delicious topping once baked. It’s an ideal treat for those looking to celebrate the flavors of the season.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Unsalted butter (softened)	½ cup
Granulated sugar	1 cup
Brown sugar	½ cup
Eggs	2 large
Cooked mashed sweet potatoes	1 cup
Whole milk	½ cup
Vanilla extract	1 teaspoon
Mini marshmallows	2 cups

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 12×18-inch sheet pan.
In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, mashed sweet potatoes, milk, and vanilla extract, mixing well.
Gradually incorporate the dry ingredients into the wet mixture until fully combined.
Pour the batter into the prepared sheet pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
In the last 5 minutes of baking, sprinkle mini marshmallows evenly over the top and return to the oven until they are golden and slightly melted.
Allow to cool before slicing and serving. Enjoy!