Every once in a while, a recipe flies through my kitchen and is gone before you know it. This Pumpkin Cake recipe has been in my fall files for about 18 years, and it is about time I shared it with you. Yes?
(Is it made in a large bar pan, and has the most delicious and addicting frosting that fall could ever ask for!)
But be warned – It will be gone ”lickety-split!”
Pumpkin Sheet Cake Delicious
1 Can (16oz.) Pumpkin
2 Cups Sugar
1 Cup Veg. Oil
4 Eggs, lightly beaten in a small bowl
2 Cups All-purpose Flour
2 teaspoons baking soda
1 teaspoon gr. cinnamon
1/2 teaspoon salt
1 Pkg. Cream cheese, softened
5 Tablespoons butter, softened, not melted
1 teaspoon of vanilla
1 3/4 conf. sugar ( powdered)
3-4 teaspoons milk
Chopped walnuts ( optional) In a mixing bow, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, bk. soda, cinnamon and salt; add to pumpkin mixture and beat until blended. Pour into greased 15 x 10 x 1 pan. Bake @ 350 : 25-30 Minutes. Cool.
For Frosting: Beat Cream Cheese, butter and vanilla until smooth. Gradually add sugar, mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with chopped walnuts.
What has been on your fall flavor list this year? Share a link or name a few of your favorite recipes with me?