Pumpkin Sheet Cake
Total TimePrep: 20 min. Bake: 25 min. + cooling
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Delicious cake and I've made it numerous times. My grandson's birthday was the occasion last week and everyone liked it. I baked it this time in 2 9x9" square pans and I have used a 9 x 13 x2 glass pan other times. I usually make a cinnamon butter cream icing instead of cream cheese icing.
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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 have been making this cake for many years--everyone loves it. I bake it in a 9 x 13 pan and add extra spices--ginger, allspice, and cloves because I love a more like pumpkin pie flavor for the cake. I am not a fan of cream cheese icing so I always use a caramel frosting instead.
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.