Pumpkin Sheet Cake
Total TimePrep: 20 min. Bake: 25 min. + cooling
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups sugar
- 1 cup canola oil
- 4 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 ounces cream cheese, softened
- 5 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1-3/4 cups confectioners' sugar
- 3 to 4 teaspoons whole milk
- Chopped nuts
- In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
- Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
Nutrition Facts1 piece: 269 calories, 14g fat (4g saturated fat), 46mg cholesterol, 201mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 3g protein.
Oct 25, 2018
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Jan 29, 2018
Delicious cake and I've made it numerous times. My grandson's birthday was the occasion last week and everyone liked it. I baked it this time in 2 9x9" square pans and I have used a 9 x 13 x2 glass pan other times. I usually make a cinnamon butter cream icing instead of cream cheese icing.
Nov 23, 2017
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Oct 22, 2017
I made this cake for the first time. Couple weeks ago and it is delicious! Makes enough for a family gathering Of to share with friends and neighbors! Excellent recipe!
Sep 19, 2017
This cake is delicious. A family favorite all year round!
Oct 29, 2016
I love pumpkin and I am betting this cake tastes really good when it turns out right. I just made this today and I used my stone jelly roll pan and I always start it out in a cold oven so it doesn't crack. I set the temp and time just like the recipe said, but when I checked on it part way through the baking... the top was turning dark brown. If I had let it go I would have had a burnt offering. I let it cool and then frosted it. When I cut into that cake it was still raw on the bottom. But like I said if I had let it go it would have been burned on top. Any suggestions.
Dec 14, 2015
I love this cake and get a lot of compliments on it. I make it at least once every fall. It is so moist and delicious.
Nov 9, 2015
I have been making this cake for many years--everyone loves it. I bake it in a 9 x 13 pan and add extra spices--ginger, allspice, and cloves because I love a more like pumpkin pie flavor for the cake. I am not a fan of cream cheese icing so I always use a caramel frosting instead.
Nov 3, 2015
I make this every year and last year I took it to class for my foreign students to try, since some had never had pumpkin. They raved about it and yesterday someone who moved up two levels asked if I was going to make my cake for my class again & if so, let her know, lol. Then the teacher in that class asked if we'd be having a Thanksgiving carry-in for our class and that several of her students were talking about the cake they'd had in my class. It's moist, flavorful, goes far and I never have left-overs. The only difference is the frosting--I use pumpkin flavored creamer instead of milk for my frosting for more flavor and I also put candy pumpkins on each square, as some are allergic to nuts.
Jul 15, 2014
Who can turn down cream cheese frosting, right? I'll often find a lonely can of pumpkin in my cupboard sometimes and this is a great way to use it up!! I have extra large cookie sheets (16 X 12 ) so I will double the frosting.