PUMPKIN SHEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
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
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 24 servings.
Number Of Ingredients 15
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, FatContent 14g fat (4g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 201mg sodium, CarbohydrateContent 35g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
PUMPKIN SHEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
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
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 24 servings.
Number Of Ingredients 15
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, FatContent 14g fat (4g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 201mg sodium, CarbohydrateContent 35g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
THE CAKE BOUTIQUE - CAKE GALLERY
From thecakeboutiquect.com
THE CAKE BOUTIQUE - CAKE GALLERY
From thecakeboutiquect.com