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Pumpkin Sheet Cake

March 16th, 2011 · No Comments · Cooking

I’ve always loved to bake and while I’m no expert, sometimes a recipe is just so freaking simple that it turns out fantastic and my family worships me.  Ok, that last part was in a dream but it came sorta true this winter when I came across this post from Tina at Mommy’s Kitchen and oh-my-gosh-I-had-ALL-the-ingredients so I made it like within the next few minutes, tweaking it just a tad (I always double the spices when baking with pumpkin and I also added a few).   It was pure heaven-on-a-plate and I’ve made it about half a dozen times since.  It’s such a fantastic Fall and Winter weather comforting dessert that, well it just doesn’t get any better.  Ed said it even knocked out chocolate cake as his all time favorite!

Not wanting to quite let go of cool weather, I made this recently and decided to post it.  So here we go!  You’ll need:

  • 1 can pumpkin
  • 2 C sugar
  • 1 C veg. oil
  • 4 eggs, beaten
  • 2 C flour
  • 2 tsp bkg soda
  • 4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • dash ground ginger
  • 1/2 tsp salt


Beat together the pumpkin, sugar, oil, and eggs.

Combine remaining ingredients in a large bowl.

Add dry ingredients to the mixing bowl.

Beat it all together until smooth then pour into a greased sheet pan.

Smooth it out.

How gorgeous is this?  It’s the most beautiful color and already smells fantastic!

Bake at 350 for 30 minutes and you’re house will smell so wonderful!

Seriously it smells so good and looks gorgeous, see —

The only better would be to frost this baby, so let’s do it!  For the frosting you’ll need:

  • 1 stick butter (1/2 C)
  • 8 oz cream cheese, softened
  • 1 1/2 tsp vanilla
  • 2 1/4 C powdered sugar
  • 5-6 tsp milk


Beat butter and cream cheese together then add vanilla and blend until smooth.

Gradually add sugar and mix well.  Add milk a little at a time until it’s spreadable.  I like it a little thin rather than thick and fluffy.

Spread it over the cooled cake.  See?  BEAUTIFUL!

I’ll have you know that I waited until after the dinner dishes were finished before slicing into it.

This cake is SO moist and it stays that way for several days if you cover it with plastic wrap.  Not that it lasted more than dessert and breakfast the next day here, but in a normal household it would last a couple.

You’ve just got to try this cake!


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