Pumpkin Sheet Cake

A moist pumpkin sheet cake with cream cheese frosting, sprinkled with nuts. Cut into bite-sized pieces, it's perfect for holiday potlucks!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 362 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 4 eggs
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 1 (3 ounce) package cream cheese
• 1 (15 ounce) can canned pumpkin puree
• 5 tablespoons butter, softened
• 3 teaspoons milk
• 0.5 teaspoon salt
• 1.75 cups confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.

Step 2

Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.

Step 3

Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.

Step 5

Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners' sugar; add milk until frosting reaches desired spreading consistency.

Step 6

Spread frosting evenly over cooled cake; sprinkle with walnuts.