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Pumpkin Sheet Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Delicious pumpkin sheet cake topped with creamy cream cheese frosting, sprinkled with nuts, great for sharing at potlucks!
Ingredients:
  • 1 (15 ounce) can canned pumpkin puree
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 (3 ounce) package cream cheese
  • 5 tablespoons butter, softened
  • 1.75 cups confectioners' sugar
  • 3 teaspoons milk
  • 1 cup chopped walnuts
Instructions:
  • - Preheat your oven to a toasty 350 degrees F (175 degrees C) and grease a 10x15-inch baking pan.
  • In a mixing bowl, combine pumpkin, 2 cups white sugar, and oil, then beat until smooth. Add eggs and mix thoroughly.
  • In a separate bowl, mix flour, baking soda, cinnamon, and salt. Add this mixture to the pumpkin mixture and beat until thoroughly combined. Transfer the batter into the prepared baking pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool before proceeding.
  • In a mixing bowl, whip cream cheese, butter, and vanilla until smooth. Slowly incorporate confectioners' sugar; add milk to achieve desired spreading consistency. Frost the cooled cake and sprinkle with nuts.

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