I like sheet cakes and this Pumpkin Cake is another of our family favorites. It is simple, yummy and moist. I like sheet cakes because they make a good bit and don’t take a lot of time to make! Along with apple dumplings and apple crisp and pumpkin pie, I find myself thinking about this cake recipe once fall and winter start creeping in!
My photos of the cake aren’t the best ever, but I’m not a food photographer and I don’t have the time. I shoot pictures when I remember. π I enjoy sharing our favorite recipes and compiling them here on my blog.
Ingredients
- 2 cups sugar
- 2 cups pumpkin
- 2 tsp. cinnamon
- 2 cups flour
- 1 cup melted butter, coconut oil, or oil of choice
- 3/4 tsp. salt
- 2 tsp. baking soda
- 4 eggs
- 1 tsp. vanilla
- Cream Cheese Frosting
- 3 1/2 cups powdered sugar
- 8 oz. cream cheese, softened
- 1 tsp. vanilla
- 1 stick butter, softened
Instructions
Combine ingredients and mix well. Pour into a greased 11 X 15 sheet cake pan.
Bake at 350 for 20 minutes or until cake tester inserted into the middle of the cake comes out clean!
For Frosting
Beat softened cream cheese and butter.
Slowly add in powdered sugar and vanilla.
Mix until fluffy.
Spread on cooled cake.
Refrigerate and enjoy.
Notes
A full recipe of the frosting is a lot of icing on the cake. I often only use half of it and save the rest for another recipe of freeze it to use later.
Sometimes I will make only half of a recipe.
If you love frosting though, it won't be too much for you!
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Yummy – I hope you ate a piece for me!