ingredients

  • CAKE:
    • ½ tsp salt
    • 1 tsp cinnamon
    • 2 tsp baking soda
    • 2 cups all-purpose flour
    • 4 eggs
    • 1 cup vegatable oil
    • 2 cups sugar
    • 1 15 oz can pumpkin
  • FROSTING:
    • 2 8 oz pkgs cream cheese, softened
    • ½ cup butter, softened
    • 2 cups powdered sugar
    • 1 tsp vanilla extract

directions

1. Preheat oven to 350ºF.
2. In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
3. In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
4. Bake for 25 to 30 minutes, or until cake tests done. Cool.
5. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Frost cake and serve.

MacGourmet downloadPumpkin Sheet Cake. To import, drag image to your MacGourmet recipe box.

source

All Recipes

servings/yield

24 servings