pumpkin sheet cake with cream cheese frosting
(1 RATING)
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.
No Image
prep time
20 Min
cook time
30 Min
method
Bake
yield
Ingredients
- 1 can 16 oz pumpkin (not pumpkin pie filling)
- 2 cups sugar
- 1 cup vegetable oil
- 4 - eggs, lightly beaten
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- CREAM CHEESE FROSTING
- 8 ounces cream cheese, room temperature
- 2 cups powder sugar
- 1 teaspoon white vanilla
- - milk
How To Make pumpkin sheet cake with cream cheese frosting
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Step 1Preheat oven to 350°F. In mixing bowl beat pumpkin, sugar and oil. Add eggs one at a time and mix well.
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Step 2Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture a little at a time and beat until well blended.
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Step 3Pour into a greased 15x10x1 baking pan. Bake for 25-30 or until cake tests done.
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Step 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.
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Step 5Frost completely cooled cake. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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