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Pumpkin Sheet Cake

Pumpkin Sheet Cake

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
Sandy Rowe

Sandy Rowe

This cake is great for potlucks!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
  2. 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. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
  4. 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.
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Reviews

TMC391
137

TMC391

10/22/2005

I love this cake. I made one change nstead of using 1 cup of oil I used a 1/4 and filled the rest of the cup with unsweetend applesauce made the cake very moist without all the calories from the oil. My family, friends and co-workers love it too and was surprised when i told them about the applesauce.

Kris
52

Kris

11/9/2005

Brought this cake to work & everyone loved it. I made in a 9x13 pan and baked for 40 min. Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. I took the suggestion from another review & used the Cream Cheese Frosing II recipe from this site instead of the frosting that is part of this cake recipe. Lastly, I will say that this cake is especially good chilled.

DKHALL
44

DKHALL

10/26/2006

This recipe is a keeper!!! I took it to a Halloween party this morning, and I've been eating on the leftovers all day. The cake turned out so moist and yummy. I did use pumpkin pie spice and 1/2 t. of cinnamon to give it an extra bit of spice. I baked it in a stoneware bar pan which was perfect for it. Thank you for sharing! I've been making this cake for 3 years. I always double the frosting and use about 3/4 of it on the cake. I use 1 T. of the Pampered Chef Cinnamon Plus spice in place of just regular cinnamon. It's also best when baked as a sheet cake, in a stoneware bar pan. It bakes fine in 25 min. that way. I've given out this recipe dozens of times!

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