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
PAM’S PUMPKIN SHEET CAKE (recipe shared by 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˚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˚F 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.
Recipe from NancyC | nancy-c.com
Yum! It’s hard 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 Farmhouse Friday, Meal Plan Monday, Weekend Potluck, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, Inspire Me Monday.
This looks sooo good! I have a can of pumpkin puree in my cabinet begging to be baked into this!
Well, it sounds like you were meant to make this cake! 🙂
I’m just amazed with all the wonderful pumpkin recipes we all do this time of year–this one in particular. What I wonder is why don’t we do this all year round? Pumpkin makes the best comfort food and for me, memories of my daughter. XOXO
Yes, I’m not sure why I wait till the fall to make all the pumpkin things I want to…there’s no reason not to make them any time of the year! I’m glad it brings you good memories, too.
Looks so yummy! I have done pumpkin bread and its soooo good, I have the recipe available in my blog if you ever one to try it. I will try this cake, I think its also low in GI because of the pumpkin? I am trying to be a little careful with calories at the moment, I love to bake which equals for an expanding waist line! Thanks for the recipe ; )
Thanks, and I will check out your pumpkin bread recipe! Not sure if this is low in Gl but pumpkin is good for you, so it must be somewhat healthy! 🙂 I sure know what you mean about baking=expanding waistine. too!
Gosh, this looks so yummy! =D
Thanks–it really is good! 🙂
Cheese cream frosting is my favorite. I am sure I would need at least 2 slices of cake.
Cream cheese frosting is a favorite of mine, too! And it is hard to just eat one slice of this cake! 🙂
Love pumpkin, love cake – will have to try this. Looks delish 🙂
Thanks and hope you enjoy the cake!
I am definitely going to make this beautiful recipe, sounds so nice! I am short on time this fall so have not been baking any yummy pumpkin recipes. I made a mistake and bought pumpkin filling(usually I am watchful and make sure it is plain pumpkin), now I do not know what to really do with that.LOL! I wish somebody would let me know what to do with that other than just store it ! Really love your blog, Nancy! Carol
Thanks so much, Carol! I haven’t come across any recipes yet that call for pumpkin pie filling–if I do I’ll let you know!
Mmm! I just bought a can of pumpkin the other day and this sounds like the perfect recipe to use it for!
Perfect timing…sounds like you were meant to make this cake! 🙂
I just made this for a Cub Scout Pack Meeting tonight. It smells divine and I can’t wait to try it. Thanks for the recipe!
You’re very welcome, Amanda! 🙂
I need to make half the recipe, has anyone tried this and what size pan worked for you? Can’t wait to try!
This looks great. When my husband’s family gets together for holidays there are usually 50-60 people. This looks like a terrific dessert to bring. Thanks for sharing to Mix It Up Monday. I am pinning this recipe to try later.
Yes, this would be a great dessert to bring for a large crowd! Thanks for pinning, Erica! 🙂
Nancy, i am a sucker for any sheet cakes like this! I am on rotation for funeral lunches at my Church and sheet cake goes over so well. It’s on my list! Thanks for sharing with us at Fiesta Friday!
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My mom died recently but she always loved making pumpkin breads and cakes. So this recipe was a sweet reminder of her. 🙂
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So sorry for your loss, Donna. I’m glad this is a sweet reminder for you! Praying for Jesus’ comfort to surround you during these days.
Thank you for sharing this recipe at the Homestead Blog Hop! It is a very timely one, with the pumpkin theme this time of year!
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