Pumpkin Sheet Cake is a wonderful recipe that I found back in the Fall of 1991.
The recipe was in a home made church cookbook that has since been tattered and torn, but it is still readable. 🙂
I loved that little church in the New Mexico Manzano Mountains….and we ladies got together to put a small recipe book out with lots of great recipes.
I personally typed up the gathered recipes, while our ladies group punched holes and added colorful green construction paper covers with gold brads.
I will never forget the wonderful afternoons spent working on this little cookbook as well as many other activities,… such as making the forest green cushions for the pews.
Aren’t the old recipes from church members simply the best?
I hope you like this recipe….I did modify it a bit by adding applesauce and reducing the canola oil.
If you don’t have applesauce in your pantry, you can increase the canola oil to a cup….and we always seem to have a can of pumpkin sitting on a back shelf don’t we? 😉
I believe the applesauce makes for a cake that is so moist it melts in your mouth.
The sheet cake can be served plain (soooo good, reminds you of pumpkin bread) OR you can serve it with whipped cream.
However, the Captain and I love it with the cream cheese frosting! Simply Yummy!
So dear readers….do you have favorite recipes made with canned pumpkin?
- 4 eggs
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1/2 cup applesauce
- 15-ounce can pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
- (IF you do not have applesauce, increase the canola oil to 1 cup)
- 6 Tablespoons cream cheese, softened
- 6 Tablespoons butter, softened
- 2 cups sifted powdered sugar
- 1 teaspoon pure vanilla extract
- Using an electric mixer, combine the eggs, sugar, canola oil, applesauce, and pumpkin.
- Add the baking powder, cinnamon, cloves, salt, and baking soda and mix well with the pumpkin mixture.
- Pour into a lightly greased and lightly floured sheet pan...15 X 10 being sure to spread the cake to the corners of the pan.
- Bake for about 30 minutes or until a toothpick comes out clean...and cool completely.
- Cream the softened cream cheese and butter using your electric mixer
- Add the powdered sugar a little at a time until the desired consistency
- Add the pure vanilla extract and spread the frosting on the cooled cake.
- This cake is good without frosting or you can use whipped cream. But if you really want to be decadent....use the cream cheese frosting. Yummy!
- Top with any nuts or little pumpkins....or just eat it as is. 🙂