Pumpkin Sheet Cake with Cream Cheese Frosting

No Photo

Have you made this?

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 vote

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

How to Make Pumpkin Sheet Cake with Cream Cheese Frosting

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!