Pumpkin Sheet Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: gratefulservant_AZ (Taste of Home Oct/Nov 95)-- I usually make it in a 9 x 13 pan and just cook it longer and I could do that if need be, but cupcakes would also be nice. I like to use the foil liners. I have plenty of muffin pans. Should I just fill them about 2/3 full and start with 20 or 25 minutes and then keep testing to see if they are done?
List of Ingredients
Cake:
16 oz. can pumpkin
2 c. sugar
1 c. vegetable oil
4 eggs, slightly beaten
2 c. all purpose flour
2 t. baking soda
1 t. ground cinnamon
½ t. salt
Cream Cheese Frosting:
3 oz. pkg. cream cheese, softened
6 T. butter or margarine, softened
1 t. vanilla extract
1 ¾ c. powdered sugar
3 to 4 t. milk
chopped nuts
Recipe
In mixing bowl, beat pumpkin, sugar, and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until well blended. Pour into greased 15 x 10 x 1 pan. Bake at 350 for 25-30 minutes or until cake tests done. Cool.
For frosting, beat cream cheese, butter, and vanilla in mixing bowl until smooth. Gradually add powdered sugar; mix well. Add milk until frosting reaches spreading consistency. Frost cake. Sprinkle with chopped nuts.
3/4 full 350 degrees Check at 20 minute May need 5 more
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