Pumpkin Cake III Recipe
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Pumpkin Cake III

By: SUE CASE 
"Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for pot-lucks. When cool, top with your favorite cream cheese frosting."

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (496)

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

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Original Recipe Yield 1 - 12x18 inch pan
 

Ingredients

  • 2 cups white sugar
  • 1 1/4 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts (optional)

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 438 | Total Fat: 26.8g | Cholesterol: 60mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 15, 2006 by sissabelle   view full review
This cake is delicious! I took the advice of other reviews and used 3/4 c oil + 1/2 c...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 5, 2008 by Cathy   view full review
I followed the recipe exactly, but I wanted my cake to look like the lovely cake in the photo...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Oct. 29, 2003 by ABROSEN   view full review
I have made this cake so many times and it is always greeted with the BEST reviews. I use a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Apr. 25, 2008 by li-hing lilikoi   view full review
Very, very moist and delicious. Does not need frosting! I used applesauce--3/4 cup and 1/2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 3, 2006 by ashleyc   view full review
Did 3/4 c. oil and 1/2 c. unsweet apple sauce, also added 4 tsp pumpkin spice seasoning and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Oct. 15, 2003 by CARDOZOS   view full review
Moist, delicious cake. I converted it to cupcakes by just reducing the baking time to 20...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 6, 2005 by AUNT MAMIE   view full review
Instead of making a sheet cake, I poured the batter into 3 layer pans, and made a layer cake...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Mar. 3, 2008 by GodivaGirl   view full review
I halved this recipe and used an 8x8 dish. I eliminated the cinnamon and used 1 teaspoon...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 14, 2005 by CHERRYGIRL400   view full review
EXCELLENT! THE ONLY THING I CHANGED WAS THAT MY HUSBAND LOVES A LOT OF SPICE IN HIS CAKE SO I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Oct. 29, 2003 by LOLLIEY   view full review
This cake was yum-yum! It stayed moist even after freezing! I can't wait to try this with...

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