Pumpkin Cake III

598 Reviews 77 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
SUE CASE
Recipe by  SUE CASE

“Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 12x18 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Reviews (598)

Rate This Recipe
sissabelle
597

sissabelle

This cake is delicious! I took the advice of other reviews and used 3/4 c oil + 1/2 c applesauce. I also added more cinnamon plus nutmeg, all spice & cloves because I love spices. I used 1/2 splenda & 1/2 sugar, and it was great. Used a 9 X 13 pan and cake was ready in 35 min. Topped with Cream Cheese Frosting II from this site. Everyone is raving about it - thank you!

Cathy
419

Cathy

I followed the recipe exactly, but I wanted my cake to look like the lovely cake in the photo so if you do too, remember a bundt cake form is going to take longer than 30 minutes! Everybody raved about this cake after dinner, I'll make this again!

ABROSEN
331

ABROSEN

I have made this cake so many times and it is always greeted with the BEST reviews. I use a 9x12 and top with Cream Cheese Frosting II (from this site submitted by JJ) and sprinkle with cinnamon/sugar. I have even made a superb apple spice cake with this recipe, simply replacing the pumpkin with an equivalent amount of unsweetened apple butter. This is really something phenomenal... I wish I could give it 10 zillion stars. Thanks Sue

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 26.8 g
  • 41%
  • Carbs
  • 46.8 g
  • 15%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Pumpkin Crumb Cake

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Pumpkin Upside Down Cake