‘Tis the season… for PUMPKIN!
Not only do they look seasonal, but they offer great scents for decorations and candles, they’re fun to carve for Halloween, the seeds are delicious when roasted and the guts of the pumpkin lend themselves to SOooooooo many tasty recipes.
We’re feeling the need to ‘share the pumpkin love’ with some of our favorite pumpkin recipes here on our CCKC Kitchen Talk Blog this month. To kick things off, we offer up a Pumpkin Sheet Cake recipe that we think you will love.
Pumpkin Sheet Cake
- 16 ounces pumpkin puree
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 5 tablespoons butter, unsalted, room temperature
- 3 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups extra-fine sugar
- 2 to 4 teaspoons milk
- Chopped nuts, for garnish (such as walnuts, pecans, etc.)
Preheat oven to 350 degrees. Lightly oil a 15- x 10- x 1-inch baking pan and set aside.
For the cake, in an electric mixer bowl, add pumpkin, sugar, and oil; beat to combine. Add eggs and mix well.
In another mixing bowl add the flour, baking soda, cinnamon, and salt; mix to combine. Add to the pumpkin mixture and beat until well blended. Pour into the prepared baking pan and bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean. Remove from oven and set aside to cool on a wire rack.
For the frosting, in an electric mixer bowl, add the butter, cream cheese, and vanilla and beat until smooth. Gradually add the sugar; mix well. Add enough milk to reach desired consistency.
When cake has completely cooled, spread the frosting on top and. Sprinkle the nuts over top, for garnish. Makes 20 to 24 servings