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  • Simple Pumpkin Sheet Cake

    1 vote
    Simple Pumpkin Sheet Cake
    Prep: 15 min Cook: 30 min Servings: 12
    by David Martin
    4 recipes
    >
    Great this time of the year, I found this recipe in the local paper in 2004. When my sister visited recently, we made this cake to use up some pumpkin I had on hand. If you use canned pumpkin it is really simple and delicious. Although it was called a Pumpkin Bar in the original recipe, it's more of a cake in texture. The recipe makes enough for a traditional jelly roll pan (15" x 10" x 1") and is not sufficient for a full half sheet (typically 18' x 13" x 1"). You could cut it into bars, or serve it in squares more like cake. It works fine to make as a dessert for a crowd, when several dessert options may be available.

    Ingredients

    • 4 eggs
    • 1 cup vegetable oil
    • 2 cups sugar
    • 1 cup pumpkin puree
    • 1/4 teaspoon salt
    • 4 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 cups all-purpose flour
    • 1 cup nuts (optional)
    • 1 cup raisons (optional)
    • Frosting
    • 3 ounces cream cheese, softened
    • 6 tablespoons butter, at room temperature
    • 3 cups powdered (confectionary) sugar
    • 1 teaspoon vanilla
    • 1 teaspoon milk, more if needed

    Directions

    1. Preheat the oven to 350F and spray a jelly roll pan with food release (Pam) or grease by hand. By hand or in a mixer, combine eggs, oil and sugar. Add the pumpkin followed by all of the dry ingredients. Stir in the nuts or raisins if using.
    2. Bake 20-30 minutes or until a pick in the center comes out clean. Let cool, then frost with the cream cheese frosting.

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