Pumpkin Sheet Cake Recipe

Makes 36 Servings

For the Cake:

  • 4 Extra Large Eggs
  • 1 Cup Vegetable Oil
  • 2 Cups Sugar
  • 2 Cups Solid Pack Pumpkin
  • 2 Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 2 ½ Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Ground Nutmeg

For the Cream Cheese Frosting:

  • 3 Ounces Cream Cheese, Softened
  • 6 Tablespoons Butter, Softened
  • 1 Tablespoon Whole Milk
  • 1 Teaspoon Pure Vanilla Extract
  • 3 Cups Powdered Sugar

In a large bowl, beat eggs, oil, and sugar until well mixed. Add pumpkin and mix thoroughly. In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and floured 11”x17” jelly roll pan. Bake at 375 degrees for 20 minutes or until wooden pick inserted into the center comes out clean. Cool completely before spreading on the cream cheese frosting.

In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth. Spread onto cooled cake. Enjoy!