Pumpkin Sheet Cake with Cream Cheese Frosting
Melanie
Tammy’s Recipes: Everyday Kitchen Inspiration
ingredients
- Cake Ingredients:
- 16 ounces (2 cups) canned solid-pack pumpkin
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 5 tablespoons melted butter
- 1 1/2 teaspoons vanilla
- 1 3/4 cups powdered confectioner’s sugar
- 2-4 teaspoons milk
- chopped nuts, for topping
directions
- 1
1. Beat pumpkin, sugar, and oil. Add eggs, mixing well.
- 2
2. In another bowl, combine dry cake ingredients and stir to mix. Add to pumpkin mixture and beat well.
- 3
3. Pour batter into greased 15 x 10 x 1-inch jelly roll pan. Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick. Cool on a wire rack (in the pan); cover with a towel after about 15 minutes of cooling.
- 4
4. To make frosting, beat cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar, mixing well. Add milk until frosting reaches desired thickness. Frosten cooled cake and sprinkle with chopped nuts if desired.
Source: Melanie
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