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Pumpkin Sheet Cake

Is it possible to get too much pumpkin flavor this time of the year? I wouldn't know; I haven't reached that point yet! If there's still room in your tummy for more pumpkin, this is a good variation to try. I brought it to my family's Thanksgiving dinner and it was inhaled in seconds and the recipe was requested by several. Since it's a sheet cake, it's the perfect recipe for those with large families, anyone who enjoys squirreling away food in the freezer, or those who are expecting lots of company.

  • Ingredients:
  • 1-1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

  • 1 8oz. package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar
  • Directions:
  • In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.

  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

  • For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Cover and refrigerate until serving. Yield: 24+ servings.

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