I’ve heard that there’s a canned pumpkin shortage going on. I hope not, because you are going to want to make this cake. It’s perfectly pumpkin-y with a soft, cream cheese frosting that makes you want to lick your lips, your fork, your plate and the pan.
The recipe makes a good-sized sheet cake so you can share it with a bunch of friends, or pop some in the freezer for another time. You’ll still have plenty to eat for yourself. I altered the recipe from the Amish Friends Cookbook. My mother-in-law bought it for me for my birthday. I love Amish cookbooks. They’re 87.3% desserts with a few main dishes thrown in so as not to be too decadent. They also have recipes for odd things like a drink called Hay-Time Switchel and Vinegar Punch.
Here’s what you’ll need for the Pumpkin Sheet Cake:
- 16 oz can pumpkin
- 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 10×15 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:
Please excuse the pan that could use a good scrubbing with a Brillo pad. It’s a well used, well loved pan.
Cream Cheese Frosting:
- 5 Tbs. butter, softened
- 3 oz cream cheese, softened
- 1 tsp. vanilla
- 1 3/4 cups powdered sugar
- 3-4 tsp. milk
- chopped nuts for the top, if desired
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.