-
-
My review
Pumpkin Cake III
SUE CASE
"Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 438 calsOriginal recipe yields 14 servings (1 - 12x18 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 438 calories; 26.8 g fat; 46.8 g carbohydrates; 5.3 g protein; 53 mg cholesterol; 404 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 736906 Ratings
-
-
-
-
-
Most helpful positive review
11/15/2006
This cake is delicious! I took the advice of other reviews and used 3/4 c oil + 1/2 c applesauce. I also added more cinnamon plus nutmeg, all spice & cloves because I love spices. I used 1/2 spl...
Most helpful critical review
10/12/2007
This was AWFUL. I can't believe people gave it 5 stars. I made it just like the recipe and it was so oily. Powdered sugar turned into a sopping mess soaking up the oil in the cake after I sprink...
Most helpful
Most positive
Least positive
Newest
11/15/2006
This cake is delicious! I took the advice of other reviews and used 3/4 c oil + 1/2 c applesauce. I also added more cinnamon plus nutmeg, all spice & cloves because I love spices. I used 1/2 spl...
1/5/2008
I followed the recipe exactly, but I wanted my cake to look like the lovely cake in the photo so if you do too, remember a bundt cake form is going to take longer than 30 minutes! Everybody rav...
11/1/2002
I have made this cake so many times and it is always greeted with the BEST reviews. I use a 9x12 and top with Cream Cheese Frosting II (from this site submitted by JJ) and sprinkle with cinnamo...
4/25/2008
Very, very moist and delicious. Does not need frosting! I used applesauce--3/4 cup and 1/2 cup oil. I added 1/2 tsp. ground cloves, and 1/4 tsp. ground ginger. My entire family loved it, eve...
11/3/2006
Did 3/4 c. oil and 1/2 c. unsweet apple sauce, also added 4 tsp pumpkin spice seasoning and 1/2 tsp ground cloves. Did the cream cheese frosting II with 2 tsp cinnamon and 1 tsp pumpkin with an ...
10/31/2001
Moist, delicious cake. I converted it to cupcakes by just reducing the baking time to 20 minutes. I will definitely add this recipe to my recipe box at home.
11/6/2005
Instead of making a sheet cake, I poured the batter into 3 layer pans, and made a layer cake (bake for 35 minutes). I followed the advice to use 3/4 cup oil and 1/2 cup unsweetened applesauce. ...
11/1/2010
If someone could come up with a yellow or white cake version of this cake they should PATENT it. I mean, I can only imagine a yellow cake this light, fluffy and moist! Make no mistake, this cak...
3/3/2008
I halved this recipe and used an 8x8 dish. I eliminated the cinnamon and used 1 teaspoon pumpkin pie spice in its place. This took 35 minutes to bake (center was not cooked through at 30 minut...