Pumpkin Pie Sheet Cake Food

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Pumpkin Spice Sheet Cake with Cream Cheese Frosting image

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

1 can (15 ounces) pumpkin
1-1/2 cups sugar
4 large eggs, room temperature
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

Steps:

Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN PIE SHEET CAKE

Pumpkin Pie Sheet Cake image

This recipe is similar to others but not the same. It is so moist and gets rave reviews and be sure to take copie of the recipe when you take it to an event.

Provided by cybernetmame

Categories Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/2 ounce) box moist deluxe yellow cake mix
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans or 1 cup chopped walnuts
1 cup melted butter or 1 cup melted margarine

Steps:

Preheat oven to 350.
Spray pam on bottom of 13 X 9 cake pan.
In large bowl mix pumpkin, milk, eggs, sugar, pie spice, and salt. Beat with mixer until well blended. Pour into pan.
Sprinkle Dry Cake Mix evenly over mixture. Top with chopped nuts spread all over top.
Then sprinkle the melted butter or marjarine all over the nuts.
Pop into preheated ove for 50 to 55 minutes. (done when knife in middle comes out clean) You may have to cover edges with foil if they are browning too fast. Cool-cut-serve with whip cream or cool whip.
I like it warm.
Also, have tripled this recipe and froze prior to Thanksgiving and it remain great. So this can be a make ahead dessert. Refrigerate leftovers if there are any.
ENJOY! THIS RECIPE IS A KEEPER!

Nutrition Facts : Calories 441.7, Fat 24.4, SaturatedFat 10.2, Cholesterol 82.1, Sodium 433, Carbohydrate 53, Fiber 1.3, Sugar 36, Protein 5.5

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