Tuesday, November 20, 2012

Pumpkin Sheet Cake

Pumpkin Sheet Cake


1 cup vegetable oil
4 eggs
2 cups sugar
1 can (15 ounces) pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup chopped nuts

Cream Cheese Frosting


1.                  Grease a 16 x 12-inch baking pan; set aside.
2.                  Preheat oven to 350° F.
3.                  In a large mixing bowl, combine oil, eggs, sugar, and pumpkin; blend dry ingredients into pumpkin mixture.
4.                  Stir in nuts.
5.                  Pour batter into prepared pan.
6.                  Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
7.                  Cool in pan on a wire rack. 
8.                  Frost with Cream Cheese Frosting
9.                  Cut into squares.

Cream Cheese Frosting

2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla
1 box (1 pound) powdered sugar, sifted.

1.                  In a small mixing bowl, combine cream cheese and butter; blend well.
2.                  Beat in milk and vanilla.
3.                  Gradually add powdered sugar, beating until of spreading consistency.

Pumpkin Sheet Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Pumpkin Sheet Cake Recipe was taken from Ideals Publishing Corp. “Homemade Desserts”, the chapter on “Cakes”, page 5.

Shopping Online

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.

Thank You!

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites

No comments:

Post a Comment