Pumpkin Sheet Cake
Judging by the picture I included in this post, you'd think I'd planted, grown, and picked my very own pumpkin to bake and puree for this dessert. You'd be wrong. I included this pic of my girl because she is cute and my food pics are not.
It isn't fall for me until I've had at least half a pan piece of this cake. Mmm.
Pumpkin Sheet Cake
1 box yellow cake mix
3 whole eggs
1 (29 oz) can pumpkin
1/2 cup oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 tub cream cheese frosting
Mix all ingredients until well blended. Pour into a greased jelly roll pan (12"x18") and bake at 350 degrees for 20 minutes. When cake is cool, frost with cream cheese frosting. 24 servings.
Notes:
I like to bake this cake in two round pans for the same amount of time, and then layer with homemade cream cheese frosting (which is made by mixing 3 cups powdered sugar, 8 ounces cream cheese, 2 tablespoons butter, and 1 teaspoon vanilla).
This is also a great cake to make for friends who have food sensitivities or allergies to wheat--simply substitute a gluten-free yellow cake mix for the regular one and you have a gluten-free pumpkin cake that is fab!
Shout out to my friend Sheila who first gave me this recipe. She is as sweet as the cake!
More recipes over at Works For Me Wednesday and Ann's Food on Fridays!
5 comments:
Hey, here you are! Talking pumpkin (and cutie-patooties)!
I'm just getting going on All Things Pumpkin. Pretty soon, it'll be pumpkin bread and pumpkin pie and pumpkin soup.
And now, thanks to you, pumpkin CAKE.
Life is good.
I'm so glad to see you!
Your daughter is adorable! And the cakes sounds yummy!
I believe that was the cake we ate at your house..wasn't it? It was very good!...Though I can't help but wonder how chocolate would taste on it. :)
Awhh...your sweet!! I'm making that yummy cake on Wednesday for our first community grp!!! Can't wait!
Oooh, yummy!
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