Pumpkin Sheet Cake Recipe

Pumpkin Sheet Cake Recipe Pumpkin Sheet Cake Recipe photo by Taste of Home Rating 5

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

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Pumpkin Sheet Cake Recipe
  • Prep: 20 min. Bake: 25 min. + cooling
  • Yield: 20-24 Servings
20 25 45

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups confectioners' sugar
  • 3 to 4 teaspoons milk
  • Chopped nuts

Directions

  • In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.

Nutritional Facts 1 serving (1 piece) equals 269 calories, 14 g fat (4 g saturated fat), 46 mg cholesterol, 201 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pumpkin Sheet Cake in Taste of Home October/November 1995, p39

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Reviews for Pumpkin Sheet Cake

Pumpkin Sheet Cake Recipe

Pumpkin Sheet Cake

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(1-10) of 12 reviews

Reviewed on Dec. 23, 2012 by MargieAnnWarrick

The Best tasting cake. My favorite

Reviewed on Sep. 25, 2012 by krmustang22

Wonderful cake! One of my favorites!

Reviewed on Jan. 29, 2012 by raych32

This recipe is from my high school typing teacher, Miss Baker! This cake is always part of my Fall baking.

Reviewed on Oct. 19, 2011 by saw-whet

Easy to make and good.

Reviewed on Oct. 05, 2011 by Normaraye

When this first came out in a Taste of Home Magazine years ago, I tried it and got hooked. I since lost the recipe and was elated when I stumbled upon it today. A must try! Very moist and yummy!

Reviewed on Nov. 06, 2010 by Darrelyn

This is the best pumkin cake ever! Everytime I make it, I get compliments. People love this! It is so easy to make. I would not change a thing with the recipe. If you love pumpkin, you will love this cake.

Reviewed on Oct. 24, 2010 by kandy1271

This is an amazing recipe. Very easy to make and absolutely delicious! Everyone loves it.

Reviewed on Jul. 22, 2010 by gratefulservant_AZ

I have been making this every year for many years. It is one of the first fall recipes I make each year. I love it and so does everybody who tries it.

Reviewed on Jul. 22, 2010 by sarann63

This has become my daughter's "signature" cake. Whenever there is a get-together even the children ask if she will bring it!! Most of the time she uses 2 cups of pureed carrots instead of pumpkin. So good!!

Reviewed on Oct. 02, 2009 by smwa62

I have baked this recipe for years and never seen it any where else! My family can't wait for me to make it! It's great with a cup of coffee!!!

 
 

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