Skip to main content

Pumpkin Sheet Cake

I love sheet cake.  I love pumpkin.  I love cream cheese frosting.  This cake has the best of those three:  pumpkin sheet cake with cream cheese frosting.

This pumpkin cake is light and fluffy.  I even used less oil than the original recipe called for.  The cake is topped off with cream cheese frosting (which is my kids' favorite part). 
This cake is perfect to take to a party, potluck, or to share with your neighbors.  It makes a lot since it's a sheet cake.  Or you could half the recipe and bake it in a 9x13 pan instead.
Pumpkin Sheet Cake
Yield: about 24 good sized pieces od cake
  • 2 c. flour
  • 2 c. sugar
  • 1 Tbsp. pumpkin pie spice *
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 15 oz. can pumpkin
  • 2/3 c. oil (the original recipe calls for 3/4 c.)
  • 4 eggs
  • 1/2 c. butter, softened
  • 1 pkg. cream cheese, softened
  • 2 Tbsp. milk
  • 4 c. powdered sugar

For Cake:
  1. Whisk together dry ingredients: flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.   
  2. In separate bowl, whisk together pumpkin, oil and eggs.   
  3. Add wet ingredients to dry ingredients. Combine, but don't over mix.        
  4. Bake cake in a greased cookie sheet n a 350 degree oven for 20-25 minutes. Let cool.
For Cream Cheese Frosting:                
  1. Beat softened butter and cream cheese.
  2. Gradually add milk and powdered sugar.
  3. Spread on top of cooled cake.
* If you don't have pumpkin pie spice on hand, substitute 1/2 tsp. cloves, 1/2
tsp. ginger, and 1 tsp. nutmeg instead. 

Recipe from my friend, Juli

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours

Week 394 Menu

Hi there!  This week is flying by!  So excited that we've been having blue skies and warmer weather.  Our snow is almost all melted and little bulbs are sprouting in the flower beds.  However, we had our 10th snow/ice day last week!!!  Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday.  Here's what we've eaten so far and what I'm planning: Monday:  chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday:  roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week.  How about you?  What's on your menu this week?  Feel free to share.  I love it when you do! More from Jenny: