Pumpkin Sheet Cake Recipe
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups sugar
- 1 cup canola oil
- 4 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 ounces cream cheese, softened
- 5 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1-3/4 cups confectioners' sugar
- 3 to 4 teaspoons whole milk
- Chopped nuts
- 1. 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.
- 2. 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.
- 3. 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.
1 piece: 269 calories, 14g fat (4g saturated fat), 46mg cholesterol, 201mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 3g protein.
Reviews for Pumpkin Sheet Cake
"I love pumpkin and I am betting this cake tastes really good when it turns out right. I just made this today and I used my stone jelly roll pan and I always start it out in a cold oven so it doesn't crack. I set the temp and time just like the recipe said, but when I checked on it part way through the baking... the top was turning dark brown. If I had let it go I would have had a burnt offering. I let it cool and then frosted it. When I cut into that cake it was still raw on the bottom. But like I said if I had let it go it would have been burned on top. Any suggestions."
"I love this cake and get a lot of compliments on it. I make it at least once every fall. It is so moist and delicious."
"I make this every year and last year I took it to class for my foreign students to try, since some had never had pumpkin. They raved about it and yesterday someone who moved up two levels asked if I was going to make my cake for my class again & if so, let her know, lol. Then the teacher in that class asked if we'd be having a Thanksgiving carry-in for our class and that several of her students were talking about the cake they'd had in my class. It's moist, flavorful, goes far and I never have left-overs. The only difference is the frosting--I use pumpkin flavored creamer instead of milk for my frosting for more flavor and I also put candy pumpkins on each square, as some are allergic to nuts."
"Who can turn down cream cheese frosting, right? I'll often find a lonely can of pumpkin in my cupboard sometimes and this is a great way to use it up!! I have extra large cookie sheets (16 X 12 ) so I will double the frosting."
"I have made this cake at least once a year since it was published in the Taste of Home Product Guide several years ago.. I make it according to directions and it turns out perfect and delicious every time. I always receive many compliments on it too."
"The Best tasting cake. My favorite"
"Wonderful cake! One of my favorites!"
"easy to make and good."
"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!"
"This is an amazing recipe. Very easy to make and absolutely delicious! Everyone loves it."
"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."
"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!!"
"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!!!"
"I have made this cake several times and each time it comes out delicious! It is one that I will continue to make."