Rating: 4.5 stars
60 Ratings
  • 5 star values: 43
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

Recipe Summary

cook:
25 mins
total:
45 mins
prep:
20 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FROSTING:

Directions

Instructions Checklist
  • In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool.

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  • For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Nutrition Facts

327 calories; protein 3.2g; carbohydrates 42.1g; fat 16.8g; cholesterol 49.6mg; sodium 273.6mg. Full Nutrition
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