Pumpkin Walnut Sheet Cake With Cream Cheese Frosting Recipes

PUMPKIN WALNUT SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 400˚F and prepare a 9x13 cake pan with pan spray and parchment in the bottom.
• In the bowl of an electric stand mixer fitted with the whisk attachment, combine the sugar, brown sugar, vegetable oil, eggs, pumpkin, and vanilla and whip to combine. Add in the flour, pie spice, baking powder, and soda, and whip just until mix, being careful not to whip too long so your flour doesn't become overworked.
• Place the mixture in the prepared baking pan and sprinkle in about a half cup of roughly chopped walnuts. Give the cake mixture a light smoothing with a spatula to cover the nuts and keep them from being completely exposed. Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the pan for about 20 minutes. Then remove it to a cooling rack until completely cool, about 2 hours or overnight. Top with cream cheese frosting and chopped walnuts and enjoy.
• Cream together the butter and cream cheese in the bowl of an electric stand mixer fitted with the paddle attachment. Beat at medium-high speed until fluffy, 1 to 2 minutes, stopping to scrape down the bowl 2-3 times. Sift in the powdered sugar and mix on low until just combined. Blend at medium-high speed until frosting is smooth. Finish with the vanilla and refrigerate until ready to use.
• Dump all of the frosting on top of the cooled cake and spread it out with the back of a spoon to create nice even swirls. Top with chopped walnuts and slice into 12 even squares.

PUMPKIN SHEET CAKE

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.

PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 350°F. In mixing bowl beat pumpkin, sugar and oil. Add eggs one at a time and mix well.
• 2. Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture a little at a time and beat until well blended.
• 3. Pour into a greased 15x10x1 baking pan. Bake for 25-30 or until cake tests done.
• 4. Cool cake while making frosting. Beat cream cheese and vanilla until smooth. Add powder sugar a little at a time. Mix well. Add a splash of milk at a time until you get the consistency you want to make the frosting spreadable.
• 5. Frost completely cooled cake. Enjoy!

PUMPKIN SHEET CAKE W/ CREAM CHEESE FROSTING

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.