PUMPKIN SHEET CAKE
This cake is great for potlucks!
Provided by Sandy Rowe
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 20
Number Of Ingredients 14
Steps:
- In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
- 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.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
- 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.
Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g
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SA-Abdullah
[email protected]This cake was delicious! The cake was moist and fluffy, and the frosting was rich and creamy. It was a perfect dessert for a special occasion.
Chadwyn Deneker
[email protected]This cake was a bit too sweet for my taste, but it was still good. The cake was moist and flavorful, and the frosting was light and fluffy. I would recommend using less sugar in the frosting next time.
Jeff Rank
[email protected]This cake was easy to make and turned out delicious! The cake was moist and fluffy, and the frosting was rich and creamy. It was a big hit at my party.
Morgan Trish
[email protected]This cake was amazing! It was moist, flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making this again and again.
Siyasanga Ndlabu
[email protected]This cake was a disappointment. It was dry and crumbly, and the frosting was too sweet. I won't be making this again.
George Eguaogie
[email protected]This cake was a bit too sweet for my taste, but it was still good. The cake was moist and flavorful, and the frosting was rich and creamy. I would recommend using less sugar in the frosting next time.
Yetunde Yetty
[email protected]I'm not a huge fan of pumpkin, but this cake was surprisingly good! The cake was moist and flavorful, and the frosting was light and fluffy. I'll definitely be making this again.
Bongani Sigonyela
[email protected]This cake was easy to make and turned out delicious! I used a gluten-free flour blend and it still came out perfect. The cake was moist and flavorful, and the frosting was the perfect amount of sweetness.
Khawar Abbas
[email protected]I made this cake for my family and they loved it! The cake was moist and fluffy, and the frosting was rich and creamy. It was a great dessert for a special occasion.
Bridgett Martinez
[email protected]This pumpkin sheet cake was a hit at my Thanksgiving potluck! It was moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I'll definitely be making this again.