Let Them Eat Cake!

This simple sheet cake is made with canned pumpkin puree which keeps it moist and adds tons of flavor.

This is my favorite, easy-to-make sheet cake recipe. It takes just a few minutes to assemble. Everyone who has ever tried a piece, young or old, loves it and wants the recipe.

It is moist and flavorful, easy to frost, easy to transport and even easier to serve.

After you frost it, cut it into small squares, right in the pan. It feeds a crowd!

You need a rimmed baking sheet (jelly roll pan), preferably on the larger size such as 10" x 15". 

Julie’s Grandmother’s Pumpkin Cake with Cream Cheese Frosting

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

¼ teaspoon salt

½ teaspoon cinnamon

4 eggs

1 -  15 oz. can pumpkin

1 and 2/3 cup sugar

1 cup canola oil

¾ cup chopped pecans or other nuts (optional)

In medium bowl stir together flour, baking powder, baking soda, salt and cinnamon.

In large mixing bowl, beat together eggs, pumpkin, sugar and oil.  Add flour mixture to liquid mixture and beat until well combined.  Stir in nuts now if using them.

Spread batter in an ungreased 15 x 10” jelly roll/rimmed sheet pan.  Bake at 350 degrees for 20 to 25 minutes or until a cake tester inserted in middle of cake comes out clean. Cool on a wire rack while still in the pan.  Keep the cake in the pan when you serve it.

Cream Cheese Frosting:

6 oz. cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

4 cups sifted powdered sugar

Beat the cream cheese, butter and vanilla until creamy, then add the powdered sugar.  Beat until smooth. Spread onto cooled cake above, slice and serve. Refrigerate any leftovers.


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