- 1 can (15 ounces) solid-pack pumpkin
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 package (3 ounces) cream cheese, softened
- 5 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- 1-3/4 cups confectioners' sugar
- 3 to 4 teaspoons milk
- Chopped nuts
- In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat 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 cake tests done. Cool.
- For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
Reviews forPumpkin Sheet Cake
"I made this cake for the first time. Couple weeks ago and it is delicious! Makes enough for a family gathering Of to share with friends and neighbors! Excellent recipe!"
"This cake is delicious. A family favorite all year round!"
"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"