Pam shares my love for baking, and she recently gave me this wonderful recipe for a pumpkin cake. It’s a large sheet-cake style cake, so it’s really easy to make and perfect for group get-togethers like potlucks, club meetings…any gathering where you have hungry people to feed! 🙂 I haven’t come across anyone who hasn’t liked this cake, so you just can’t go wrong in making this!
This sheet cake is made in a 10″x 15″x 1″ pan, so there’s plenty to go around. If you like Texas sheet cakes, then you’ll like this, too (unless you’re not crazy about pumpkin!). The cake is moist, with a great pumpkin flavor, and it’s topped with a creamy, smooth cream cheese frosting–a perfect combination!
Here’s the yummy recipe–thanks for sharing it, Pam!
PAM’S PUMPKIN SHEET CAKE by NancyC (recipe from Pam S.)
Makes one 10″x 15″ sheet cake
- 4 large eggs
- 1 2/3 cup granulated sugar
- 1 cup vegetable or canola oil
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour (I used unbleached flour)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350 degrees F. In a large bowl, blend eggs and sugar, then add the oil and pumpkin puree, blending everything well.
In medium bowl, mix flour, cinnamon, baking powder, baking soda, and salt, blending everything well. Add this dry indgredient mixture a little at a time to the egg/sugar mixture until everything is blended well, then spread into an ungreased 10″x 15″x 1″ pan (since I didn’t use a non-stick pan, I greased mine, but greasing your pan is optional).
Bake at 350 degrees for 24 to 30 minutes, or until toothpick inserted in center comes out clean (I baked mine for 25 minutes). Let cake cool completely, then frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
- 3/4 cup butter, softened
- 2 packages (3 ounces each) cream cheese, softened (I used 6 ounces from an 8-ounce block of light cream cheese)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
In a medium bowl, beat butter, cream cheese, and vanilla extract until smooth. Gradually add in powdered sugar and blend well. Frost cake when cooled. If not serving the cake soon after frosting it, store it in your refrigerator until almost ready to serve, taking it out of the fridge a little earlier so it can get to room temperature.
Yum! It’s hard not to just eat one piece of this cake!
It’s always fun trying new pumpkin recipes. Have you been making a lot of pumpkin goodies this fall?
Sharing at Meal Plan Monday.