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Pumpkin Sheet Cake

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    24 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • FROSTING:
  • 3 ounces cream cheese, softened
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups confectioners' sugar
  • 3 to 4 teaspoons whole milk
  • Chopped nuts

Directions

  • In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
  • Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
Nutrition Facts
1 piece: 269 calories, 14g fat (4g saturated fat), 46mg cholesterol, 201mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 3g protein.

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