Pumpkin Sheet Cake

Posted by Vanessa in Cooking, November 8, 2010

I’ve been sitting here staring at the computer screen for some time now for one reason and one reason only.  This pumpkin sheet cake is so good, the very last thing I want to do is choose the wrong words that would do it any injustice.  It. is. AWESOME.  So awesome that I’m not sure I’ll ever make pumpkin pie again.  If I’m craving pumpkin, I honestly can’t imagine making anything other than this.  From the first bite, I knew this was replacing pumpkin pie in my Thanksgiving spread.

The cake is light and perfectly flavored, and, oh my word, the cream cheese icing…yes, it’s quite good.  Quite good indeed.

So I don’t think I’ll say any more at the risk of doing this dessert anything less than what it deserves.  Please give it a try though, it really is worth every ounce of effort it takes to make it.

Pumpkin Sheet Cake

recipe from my friend, Kristee. thanks, kristee!
Details
  • Prep Time: 20 minutes.
  • Cook Time: 25 minutes.
  • Ready in 45 Minutes.
  • Makes: 15 Servings
Ingredients
  • 1 cup canola oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups pumpkin (1 can)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 8 ounces cream cheese, softened
  • 12 tablespoons butter
  • 2 cups powdered sugar
  • 4 teaspoons milk, as needed
Directions
  • Preheat oven to 350 degrees.
  • Beat oil, sugar and eggs until smooth. Add pumpkin, cinnamon, baking powder, salt, baking soda and flour and mix until combined. Pour into two 9x13 pans or one half sheet pan. Bake for 25 minutes. Let cool.
  • Once cake is cool, it is time to prepare the icing. Beat cream cheese, butter and powdered sugar together. Add milk as needed to reach a spreadable consistency. Spread over cake and keep refrigerated when you are not devouring it.

And if anyone is wondering, I’ll be making Strawberry Chocolate Jiggle-Fluff Pie as an accompaniment to this pumpkin star for dessert this Thanksgiving.  I think they’ll give us two totally different tastes but might actually complement each other well.  At least in my head.  We’ll see how it goes over with the family.  And I can make both of them a day in advance.  The crazy planner in me likes that very much.

One Response to “Pumpkin Sheet Cake”

  1. I’m SO trying this! Sounds soooo good! Maybe even this week :)

Leave a Reply