Pumpkin Sheet Cake With Cream Cheese Frosting Recipe 445

PUMPKIN SHEET CAKE

Pumpkin Sheet Cake image

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons whole milk
Chopped nuts

Steps:

In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SHEET CAKE

Pumpkin Sheet Cake image

This cake is great for potlucks!

Provided by Sandy Rowe

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 20

Number Of Ingredients 14

Ingredients

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ¾ cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

Steps:

In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
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.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Pumpkin Spice Sheet Cake with Cream Cheese Frosting image

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

1 can (15 ounces) pumpkin
1-1/2 cups sugar
4 large eggs, room temperature
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

Steps:

Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Pumpkin Spice Sheet Cake With Cream Cheese Frosting image

I made this cake recently. It is one of the best sheet cakes I have tried and the icing is wonderful!

Provided by Kittencalrecipezazz

Categories Dessert

Time 35m

Yield 15-20 serving(s)

Number Of Ingredients 18

Ingredients

4 large eggs
1 1/2 cups white sugar, plus
1/2 cup brown sugar, packed or 2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3/4 teaspoon ginger powder
1/4-1/2 teaspoon clove
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups icing sugar (more if needed)

Steps:

Set oven to 350°F.
Grease a 15x10-inch jelly-roll pan.
For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
Spread the batter into jelly-roll pan.
Bake for 25-30 minutes or until lightly browned.
Cool cake completely.
For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
Spread over completely cooled sheet cake.

Nutrition Facts : Calories 547.6, Fat 28.3, SaturatedFat 10, Cholesterol 92, Sodium 279.7, Carbohydrate 70.8, Fiber 0.9, Sugar 55.1, Protein 5

PUMPKIN SHEET CAKE W/ CREAM CHEESE FROSTING

Pumpkin Sheet Cake W/ Cream Cheese Frosting image

Make and share this Pumpkin Sheet Cake W/ Cream Cheese Frosting recipe from Food.com.

Provided by Aroostook

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1/2 teaspoon salt
1 (3 ounce) package cream cheese
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
Add eggs and mix well.
In another bowl, combine flour, baking soda,/powder spices 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.
Bake at 350°F for 25 to 30 minutes, or until cake tests done.
Cool& frost.
Frosting: Mix well until smooth.
May add a bit of milk if you want to make the consistency you like.

Nutrition Facts : Calories 550, Fat 28.2, SaturatedFat 8, Cholesterol 85.1, Sodium 395.6, Carbohydrate 71.4, Fiber 1.2, Sugar 53.7, Protein 4.9

PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.4/5)

PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING Recipe - (4.4/5) image

Provided by á-18433

Number Of Ingredients 9

Ingredients

16 oz. can Pumpkin FROSTING:
2 Cups Sugar 5 TBS. Butter Softened
1 Cup Oil 4 Oz. Cream Cheese
4 Eggs 1 tsp. Vanilla
2 Cups Flour 1 3/4 Cups Powdered Sugar
2 tsp. Baking Powder 3-4 tsp. Milk
2 tsp. Cinnamon Chopped Nuts Optional
1/4 tsp. Nutmeg
1/2 tsp. Salt

Steps:

Mix pumpkin, sugar and oil in a large mixing bowl. Add eggs and mix well. Combine dry ingredients and add to pumpkin mixture. Blending well with a mixer. Grease a 10x15 baking pan (jellyroll pan) and pour the pumpkin mixture into it and bake @ 350* for 25-35 minutes. Cool cake completely before frosting. Beat the butter and cream cheese together, add the vanilla and blend until smooth. Gradually add the powdered sugar and milk. Mix well until you have a spreadable consistency.

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