Name: Pumpkin Sheet Cake
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Canned pumpkin puree - 1 (15 ounce) can; White sugar - 2 cups; Vegetable oil - 1 cup; Eggs - 4; All-purpose flour - 2 cups; Baking soda - 2 teaspoons; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Cream cheese - 1 (3 ounce) package; Butter, softened - 5 tablespoons; Vanilla extract - 1 teaspoon; Confectioners' sugar - 1 ¾ cups; Milk - 3 teaspoons; Chopped walnuts - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Sheet Cake

1. Canned pumpkin puree - 1 (15 ounce) can

2. White sugar - 2 cups

3. Vegetable oil - 1 cup

4. Eggs - 4

5. All-purpose flour - 2 cups

6. Baking soda - 2 teaspoons

7. Ground cinnamon - 1 teaspoon

8. Salt - ½ teaspoon

9. Cream cheese - 1 (3 ounce) package

10. Butter, softened - 5 tablespoons

11. Vanilla extract - 1 teaspoon

12. Confectioners' sugar - 1 ¾ cups

13. Milk - 3 teaspoons

14. Chopped walnuts - 1 cup

How to cook deliciously - Pumpkin Sheet Cake

1. Stage

In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.

2. Stage

In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.

3. Stage

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.

4. Stage

In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.