This is the dish that my friend shared with me in 2019. It is tasty and deserving of saving.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 14 |
| Yield: | 1 sheet cake |
Ingredients
- 1 (15 ounce) can pumpkin puree
- 2 cups white sugar
- 2 cups all-purpose flour
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 ounces cream cheese, softened
- ¾ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons milk
- 5 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet cake pan.
- Combine pumpkin, sugar, flour, oil, eggs, baking powder, cinnamon, baking soda, and salt for cake together in a bowl. Mix well. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- Beat cream cheese, butter, vanilla, and milk, adding confectioners’ sugar as you mix, until frosting is smooth. Frost cooled cake.
Nutrition Facts
| Calories | 651 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 374 mg |
| Sugars | 74 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made this cake into a 9″ double layer cake rather than making a sheet cake. The cake was good but the frosting would have been EXTREMELY sweet with 5 cups of powdered sugar. I used only 2 cups and it was plenty sweet. I also added a tsp of cinnamon to the frosting. Thanks for sharing but I doubt that I will make this again.