>I was searching for a dessert recipe for our latest Bible Study potluck, so I headed over to Tammy’s Recipes. I know I can always find something good there. I had canned pumpkin and cream cheese, so I was looking for something that included those. I happened upon a recipe for a Pumpkin Sheet Cake with Cream Cheese Frosting. I had everything I needed, so I decided to make it. Well, I take that back. The only sheet pans I had were only half an inch high, so I had to borrow Grandma’s Pampered Chef stone. This cake was really good. It was 2/3 gone by the end of the potluck, and Jason actually finished the rest of it in the next few days. He even suggested that I make it for Thanksgiving. So, without further ado, here is the recipe:
Pumpkin Sheet Cake with Cream Cheese Frosting
Yield: 20-24 servings
16 ounces (2 cups) canned solid-pack pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
Cream Cheese Frosting Ingredients:
4 ounces cream cheese, softened
5 tablespoons melted butter
1 1/2 teaspoons vanilla
1 3/4 cups powdered confectioner’s sugar
2-4 teaspoons milk
chopped nuts, for topping
1. Beat pumpkin, sugar, and oil. Add eggs, mixing well.
2. In another bowl, combine dry cake ingredients and stir to mix. Add to pumpkin mixture and beat well.
3. Pour batter into greased 15 x 10 x 1-inch jelly roll pan. Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick. Cool on a wire rack (in the pan); cover with a towel after about 15 minutes of cooling.
4. To make frosting, beat cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar, mixing well. Add milk until frosting reaches desired thickness. Frost cooled cake and sprinkle with chopped nuts if desired.