This Amazing Sheet Cake Will Make You Feel Weak In The Knees

7 delicious cake recipes pumpkin sheet cake

If you love pumpkin anything, this frosted sheet cake will be your new favorite treat. Super easy to make for a larger crowd (or maybe just for yourself – that’s what I would like to do!)

I promise I won’t tell anyone if you decide to keep the whole cake to yourself! The cake is absolutely divine even without the frosting, but I have to tell you… I had to make some extra cream cheese icing because, somehow, I ended up eating quite a lot of it before it even touched the surface of the cake!

 

Ingredients

For the cake:

16 oz can pumpkin

2 cups Domino sugar

1 cup vegetable oil

4 Eggland’s eggs, beaten

2 cups Gold Medal flour

2 tsp. baking soda

2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

For the frosting:

5 Tbs. Land O’ Lakes butter, softened

3 oz Philadelphia cream cheese, softened

1 tsp. vanilla

1 3/4 cups Domino powdered sugar

3-4 tsp. McArthur milk

chopped nuts for the top, if desired

 

Instructions:

Cake:

In a mixing bowl, beat the pumpkin, sugar and oil.  Add eggs and mix well.  Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.  Pour into a greased 10×15 inch baking pan.  Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.

Frosting:

Beat the butter and cream cheese together.  Add the vanilla and blend till smooth.  Gradually add the powdered sugar and mix well.  Add the milk a bit at a time until you get it to a spreadable consistency.

 

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Quick tip: This cake is super delicious even without the frosting!