My mother-in-law has been making this pumpkin sheet cake for years. It’s a family favorite. I’m so glad she shared the recipe with me so I could share it with you! It’s so simple and honestly the best homemade cake I’ve ever eaten. Put the ingredients on your grocery list NOW. You’ll thank me later!
1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 ounces cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners’ sugar
3 to 4 teaspoons milk
In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake.
Give this cake a try, you won’t be disappointed!
This recipe is originally from Taste of Home