PUMPKIN SHEET CAKE
This cake is great for potlucks!
Provided by Sandy Rowe
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 20
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g
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Audel
[email protected]This cake was delicious! The pumpkin flavor was perfect and the cream cheese frosting was so smooth and creamy. I will definitely be making this cake again.
Rameez Murtaza Abbasi
[email protected]I made this cake for a party last weekend and it was a huge hit! Everyone loved it. It's so moist and flavorful, and the cream cheese frosting is amazing. I will definitely be making this cake again.
Stone Man Gaming
[email protected]This pumpkin sheet cake is the perfect fall dessert! It's moist, flavorful, and easy to make. I love that it's not too sweet, and the cream cheese frosting is the perfect finishing touch. I will definitely be making this cake again and again!