This is a print preview of "Simple Pumpkin Sheet Cake" recipe.

Simple Pumpkin Sheet Cake Recipe
by David Martin

Simple Pumpkin Sheet Cake

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 12

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.