Pumpkin Sheet Cake W/ Cream Cheese Frosting Recipe

Name: Pumpkin Sheet Cake W/ Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ginger; ¼ teaspoon clove; ½ teaspoon salt; 1 (3 ounce) package cream cheese; 6 tablespoons butter, softened; 1 teaspoon vanilla extract; 2 cups confectioners' sugar

Servings: persons

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 powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ginger
¼ teaspoon clove
½ teaspoon salt
1 (3 ounce) package cream cheese
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

1
Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
2
Add eggs and mix well.
3
In another bowl, combine flour, baking soda,/powder spices and salt.
4
Add these dry ingredients to the pumpkin mixture, and beat until well blended.
5
Pour batter into a greased 15 x 10 inch baking pan.
6
Bake at 350F for 25 to 30 minutes, or until cake tests done.
7
Cool& frost.
8
Frosting: Mix well until smooth.
9
May add a bit of milk if you want to make the consistency you like.

1914

kcal

Calories

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (15 ounce) can canned pumpkin puree, 2 cups white sugar, 1 cup vegetable oil, 4 eggs, and more.

Yes, Pumpkin Sheet Cake W/ Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Sheet Cake W/ Cream Cheese Frosting

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