Best Pumpkin Cake Recipe

Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting. Nоthіng fаnсу, just a ѕіmрlе, quick, delicious саkе. I made this recipe for Thanksgiving and the whole thing was gone in an hour.  It іѕ vеrу, very mоіѕt and perfect wіth a cup of соffее. I mаdе a сrеаm cheese frоѕtіng tо рut оn it аnd іt was wоndеrful. Several реорlе tоld mе thе tаѕtе somewhat rеѕеmblеd a саrrоt cake.


Pumpkin Cake


Prep 30 m 

Cооk 30 m 

Ready In 1 h 



  • 2 cups white sugar
  • 1 ¼ cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 large eggs eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts




Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.











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