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Pumpkin Sheet Cake Recipe

Recipe by: 106a802496d678ba

"This cake is great for potlucks!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook30 m
  • Ready In2 h
  • 1In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
  • 2In 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.
  • 3Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
  • 4In 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.
Ingredients
  • 20 servings
  • 362 cals
  • 1 (15 ounce) can canned pumpkin puree
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 (3 ounce) package cream cheese
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 3/4 cups confectioners' sugar
  • 3 teaspoons milk
  • 1 cup chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    362
    18%
  • Fat:
    20.4
    31%
  • Carbs:
    42.9
    14%
  • Protein:
    4.1
    8%
  • Cholesterol:
    50
    17%

Based on a 2,000 calorie diet

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