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Pumpkin Sheetcake Recipe

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This recipe for Pumpkin Sheetcake is from The Poljak Family Cookbook Project, 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:  
Ingredients
1-1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
CREAM CHEESE FROSTING:
8 oz cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins
Directions:
Directions:
1. In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
2. Pour into a parchment lined 13-in. x 18-in. x 1-in. baking pan. Bake at 350° for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
Originally a 15x10 pan. Originally sprayed with cooking spray, no parchment.

 

 

 

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