Pumpkin Sheet Cake

Baking something for dinner guests is always nerve racking.

Wouldn’t you agree? You want to make something impressive and delicious, but at the same time you want to keep things simple and minimize the potential for disaster. Last night Matt and I went over to his mentor’s house and prepared dinner for him and his wife. We did some cooking in advance and then brought the food over. Matt cooked an Ethiopian dinner (complete with doro wott, masir, and alechi) and I finished it off with a dessert.

I chose a safe recipe. One I had tasted before and knew would be delicious—pumpkin cake. The recipe comes from my friend Liz who prepared it for a book club meeting a few years ago. She used the recipe to make cupcakes and they were the perfect fall dessert. The pumpkin makes the cake so moist and the frosting is an added treat! I asked Liz for this recipe so I could share it on my blog. It’s a no fuss recipe that’s sure not to disappoint. Enjoy!

Pumpkin Sheet Cake
Recipe from Liz Drilias

Ingredients
1 cup oil
4 eggs
2 cups pumpkin puree
2 cups sugar
2 cups flour
2 tsp baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 cups powdered sugar
1 – 8 oz package cream cheese
1/2 cup margarine or butter
2 teaspoons vanilla
Chopped pecans for garnish

Directions
Place a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9×13 baking pan.

In a large bowl combine oil, eggs, pumpkin, and sugar. In separate bowl mix flour, baking soda, baking powder, salt, and cinnamon. Combine the dry mixture with the pumpkin mixture. Pour into greased baking pan. Bake cake for 35 minutes. Remove from oven and let cool completely on a wire rack.

For frosting, bring cream cheese and butter to room temperature. Combine cream cheese, butter, and vanilla in a bowl and mix until frosting is smooth in consistency. Spread frosting over cooled cake. Sprinkle with pecans for garnish if desired.

Heather’s Helpful Hints
This recipe works great for muffins also! Simply pour batter into greased or lined muffin tins and bake for 20-24 minutes.

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8 thoughts on “Pumpkin Sheet Cake

  1. Mentor’s wife here — the whole meal was amazing and the company was wonderful. Thanks Heather and Matt for being such gracious hosts at our house!

    Like

  2. Pingback: Pumpkin Pie Spice | Sweet Precision

  3. What a wonderful idea to prepare a dinner to serve at someone’s home. The dishes Matt prepared sound wonderful and if the pictures are any reflection of the taste, your cake was the perfect topping to a lovely fall dinner. I, too, like the moistness that pumpkin adds to any recipe.

    Like

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