Pumpkin Sheet Cake with Cream Cheese Frosting

Name: Pumpkin Sheet Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

Pumpkin Sheet Cake With Cream Cheese Frosting Recipe

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By Annette W.
@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 vote5

Comments:

5 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
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How to Make Pumpkin Sheet Cake with Cream Cheese Frosting

Step-by-Step

Preheat oven to 350°F. In mixing bowl beat pumpkin, sugar and oil. Add eggs one at a time and mix well.
Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture a little at a time and beat until well blended.
Pour into a greased 15x10x1 baking pan. Bake for 25-30 or until cake tests done.
Cool 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.
Frost completely cooled cake. Enjoy!