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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Sheet Cake Recipe

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This recipe for Pumpkin Sheet Cake is from Thread Sistas Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c.sugar
1 can (15 ounces) solid-pack pumpkin
1 c. vegetable oil
4 eggs
2 c. all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves

CREAM CHEESE FROSTING:
2 packages (3 ounces each) cream cheese, softened
1/2 c. butter, softened
2 tsp vanilla extract
4-1/2 c. confectioners' sugar
24 candy pumpkins
Directions:
Directions:
1. In a large mixing bowl, beat the sugar, pumpkin, oil and eggs.
2. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves.
3. Gradually add to pumpkin mixture and mix
well.
4. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. 6) Cool on a wire rack.

FROSTING
1. In a small mixing bowl, beat the cream cheese, butter and vanilla until smooth.
2. Gradually beat in confectioners' sugar.
3. Spread over cake; garnish with candy pumpkins. 4. Cover and refrigerate until serving.

 

 

 

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