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Pumpkin Sheet Cake


Ingredients

1 (15 ounce) can canned pumpkin puree

1 (15 ounce) can canned pumpkin puree

2 cups white sugar

2 cups white sugar

1 cup vegetable oil

1 cup vegetable oil

4 large eggs

4 large eggs

2 cups all-purpose flour

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon salt

1 (3 ounce) package cream cheese

1 (3 ounce) package cream cheese

5 tablespoons butter, softened

5 tablespoons butter, softened

1 teaspoon vanilla extract

1 teaspoon vanilla extract

1 ¾ cups confectioners’ sugar

1 ¾ cups confectioners’ sugar

3 teaspoons milk

3 teaspoons milk

1 cup chopped walnuts

1 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15-inch baking pan.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15-inch baking pan.

Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.

Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.

Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.

Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.

Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners’ sugar; add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts.

Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners’ sugar; add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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