Pumpkin Sheet Cake
Created by KittenCal on September 23, 2012
- Servings: 15
- Prep Time: 10m
- Cook Time: 20-22m
- Recipe #6589
Ingredients
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoon vanilla
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
How to Make
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Step 1: Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Grease a 15- x 10-inch jelly-roll pan.
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Step 2: Combine first 5 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth.
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Step 3: In a bowl combine the flour with next 6 ingredients; stir into pumpkin mixture until well blended.
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Step 4: Spread batter into the jelly-roll pan. Bake for 20-22 minutes or the cake tests done. (This cake does not take long to bake so keep a close watch on it).
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Step 5: Cool completely in pan on a wire rack. Frost with cream cheese frosting, then sprinkle the walnuts over the top if desired.
Nutritional Facts
- Serving Size: 1 (97.7 g)
- Calories 269.9
- Total Fat - 4.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 62.9 mg
- Sodium - 135.9 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 1.5 g
- Sugars - 32.2 g
- Protein - 5 g
- Calcium - 70.3 mg
- Iron - 1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg