Pumpkin Sheet Cake
Cake
Ingredients
- 1 can (15 ounces) solid-pack pumpkin (Not Pie Mix!)
- 2 cups sugar
- 1 cup vegetable oil
- Four eggs, lightly beaten
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- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon — Do Not Omit This
- ½ teaspoon salt
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Preparation
- Heat oven to 350 degrees.
- Grease a 15x10x1 pan.
- In a mixing bowl, beat pumpkin, sugar, and oil.
- Add eggs. Mix well.
- Combine flour, baking soda, cinnamon and salt.
- Add to pumpkin mixture and beat until well blended.
- Pour into prepared pan and bake at 350 for 25-30 minutes, or until cake tests done. Cool.
Frosting
Ingredients
- 8 ounces cream cheese, softened
- 10 Tbs butter or margarine, softened
- 1 tsp vanilla extract
- 1¾ cups powdered sugar
- 3 to 6 tsp milk
Preparation
- Beat the cream cheese, butter and vanilla in a mixing bowl until smooth.
- Gradually add sugar; mix well.
- Gradually add enough milk until frosting reaches desired spreading consistency. Frost the cake.
Garnish cake with chopped nuts, if desired.
Adapted from a recipe on page 13 of the October/November 1995 Taste of Home magazine, submitted by one Nancy Baker in Boonville, MO.
The Frosting ingredients have been doubled from the original recipe, except for the sugar which has remained the same. (We always thought the frosting was too sweet.)
Do NOT omit the cinnamon, in spite of you always saying you don't like cinnamon. It needs to be there.