This is a super moist super tasty cake. I realize that Easter doesn't exactly scream pumpkin sheet cake, but it sounded so delicious I couldn't resist. I've decided that I'm going to try and stack and cover the cake with fondant too. Perhaps I can make cute little easter cakes like these. Happy Easter everyone!
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Frosting:
1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine softened
1 teaspoon vanilla extract
1-3/4 cups confectioners’ sugar
3 to 4 teaspoons milk (usually not needed)
Directions:
5 tablespoons butter or margarine softened
1 teaspoon vanilla extract
1-3/4 cups confectioners’ sugar
3 to 4 teaspoons milk (usually not needed)
Directions:
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in x 10-in baking pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool for frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Eat.
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