We got to go to many parties this weekend for Halloween and Birthdays. We ended up taking a Pumpkin Sheet Cake to two of the parties. I really enjoy pumpkin cake, pumpkin cookies, and really anything that is made of pumpkin. But this pumpkin sheet cake is the MOST DELICIOUS pumpkin cake that I have ever eaten. It is super moist. For this reason I am going to share the recipe with you. I think EVERYONE needs to try it.
Like the Candy Corn Sugar Cookies that I made, this recipe also comes from Tina at Mommy's Kitchen. I really love her site, because she has a monthly menu and she posts recipes for all of her meals. They are easy, practical meals that anybody can make. And of course, she also has delicious desserts and treats. Stepping into her blog is like stepping into her kitchen. So thank you Tina, for having such an AMAZING site.
Pumpkin Sheet Cake With Cream Cheese Frosting
15 oz. can pumpkin (I used Banana Squash that I had baked)
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
In a mixing bowl, beat the pumpkin, sugar, and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10X15 inch baking pan.
Bake for 25-35 minutes at 350 degrees.
Cool the cake completely and then frost it with the cream cheese frosting. Here's what you'll need for the frosting:
Cream Cheese Frosting:
1 stick butter, softened (1/2 cup)
8 oz. cream cheese, softened
1 1/2 tsp. vanilla
2 1/4 cups powdered sugar
5-6 tsp. milk
Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency. Spread on top of the sheet cake.
You can also top this cake with some chopped pecans or walnuts, but that is optional.
I hope you give this cake a try and enjoy it as much as we did. DELICIOUS!