Pumpkin Sheet Cake

Pumpkin Sheet Cake

134

"This cake is great for potlucks!"
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Ingredients

2 h servings 362 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
  2. In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
  4. In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Reviews

134
  1. 147 Ratings

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Most helpful positive review

I love this cake. I made one change nstead of using 1 cup of oil I used a 1/4 and filled the rest of the cup with unsweetend applesauce made the cake very moist without all the calories from the...

Most helpful critical review

I and my entire group of tasters did not care for this recipe, very heavy oil taste, definitely not enough spice, even the frosting was disappointing. I will not make this again.

I love this cake. I made one change nstead of using 1 cup of oil I used a 1/4 and filled the rest of the cup with unsweetend applesauce made the cake very moist without all the calories from the...

Brought this cake to work & everyone loved it. I made in a 9x13 pan and baked for 40 min. Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. I took the suggestion from anoth...

This recipe is a keeper!!! I took it to a Halloween party this morning, and I've been eating on the leftovers all day. The cake turned out so moist and yummy. I did use pumpkin pie spice and ...

I gave this a 4-star rating because Hubs rated it as such because he really enjoyed it, but we disagree in our review. I thought this fairly standard recipe was good enough, and certainly moist...

I've made this a lot over the last year and have made a few changes that haven't affected the quality: three quarter c. oil, 1.5 cups sugar and 3 eggs. I sometimes add ginger/nutmeg/cloves if I...

I used pumpkin pie spice II (this site) instead of just the cinnamon. It is good however I may double it, so it can taste a bit more like a spice cake too. I also used the cream cheese frosting ...

I sent this recipe to all of my sisters after I made it for my husbands, everyone in my family( I have 5 sisters) makes this recipe now-they just love it. My youngest sisters friends arrived un...

Very good I made this into cupcakes. Cut the oil to 1/4 c. as previous poster suggested and replaced the rest with applesauce. Cut down the sugar. Did not add walnuts for people at work with ...

I made this for my husband because he loves pumpkin pie and I do not, so I was hoping this was a good compromise. What a hit! I, too, added more cream cheese in my frosting, and used a cinnamond...