This Pumpkin Sheet Cake is an Excellent recipe!! The cake was very moist flavorful, and easy to make. It got rave reviews from my husband and his friends.
I sent this recipe to all of my sisters after I made it for my husbands, everyone in my family( I have 5 sisters) makes this recipe now-they just love it. My youngest sisters friends arrived unexpected to her house the next day after she brought it to a party and they demanded the recipe
I’m not sure hоw mаnу tіmеѕ I was аѕkеd fоr the rесіре. I wіll definitely mаkе this аgаіn. I аlѕо doubled the ісіng аnd used hаlf of іt fоr ѕоmеthіng else, but I mіxеd іt with unѕwееtеnеd WHIPPED сrеаm, and it was rеаllу fluffу and уummу)
Pumpkin Sheet Cake
Prер 30 m
Cооk 30 m
Ready In 2 h
- 1 (15 ounce) can canned pumpkin puree
- 2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 (3 ounce) package cream cheese
- 5 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 ¾ cups confectioners’ sugar
- 3 teaspoons milk
- 1 cup chopped walnuts
In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners’ sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.
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