Pumpkin Sheet Cake W/ Cream Cheese Icing Recipe

Name: Pumpkin Sheet Cake W/ Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sugar; 1 (15 ounce) can solid-pack pumpkin; 1 cup vegetable oil; 4 eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; ¼ teaspoon salt; ¼ teaspoon ground cloves; 6 ounces cream cheese, softened; ½ cup butter, softened; 2 teaspoons vanilla extract; 4 ½ cups confectioners' sugar

Servings: persons

1 ½ cups sugar
1 (15 ounce) can solid-pack pumpkin
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cloves
6 ounces cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
4 ½ cups confectioners' sugar

1
In a large mixing bowl, beat the sugar, pumpkin, oil and eggs.
2
In a seperate bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, and cloves.
3
Gradually add to pumkpin mixture and mix well.
4
Pour into a greased cookie sheet (my sheet is 17 1/2 x 12 and it workd just right for this cake).
5
Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.
6
(If you used a smaller pan the cake will be thicker and will take a little longer to bake.
7
).
8
Cool.
9
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until smooth.
10
Gradually beat in the confectioner's sugar until smooth.
11
Spread over cooled cake.
12
Cover and refrigerate until serving.

2417

kcal

Calories

108

Fat

352

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 14 ingredients. The key ingredients include: 1 ½ cups sugar, 1 (15 ounce) can solid-pack pumpkin, 1 cup vegetable oil, 4 eggs, and more.

Yes, Pumpkin Sheet Cake W/ Cream Cheese Icing 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 Icing

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