Pumpkin Sheet Cake With Cream Cheese Frosting Recipe

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Pumpkin Sheet Cake with Cream Cheese Frosting

Annette W.

By
@greeneyez

This is the best pumpkin sheet cake out of all that I have ever tried. It is moist and full of flavor. Plus you make it in a 15x10 so you can pretend it will last a little longer than usual.



Recipe is from a family friend.

Rating:
★★★★★ 1 vote
Comments:
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 can(s)
16 oz pumpkin (not pumpkin pie filling)
2 c
sugar
1 c
vegetable oil
4
eggs, lightly beaten
2 c
all purpose flour
2 tsp
baking soda
1 tsp
ground cinnamon
1/2 tsp
salt

CREAM CHEESE FROSTING

8 oz
cream cheese, room temperature
2 c
powder sugar
1 tsp
white vanilla
milk

Step-By-Step

1Preheat oven to 350°F. In mixing bowl beat pumpkin, sugar and oil. Add eggs one at a time and mix well.
2Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture a little at a time and beat until well blended.
3Pour into a greased 15x10x1 baking pan. Bake for 25-30 or until cake tests done.
4Cool cake while making frosting. Beat cream cheese and vanilla until smooth. Add powder sugar a little at a time. Mix well. Add a splash of milk at a time until you get the consistency you want to make the frosting spreadable.
5Frost completely cooled cake. Enjoy!

About this Recipe

Course/Dish: Cakes