Pumpkin Sheet Cake with Cream Cheese Frosting

Love me some pumpkin dessert!


To cook in a jelly roll-sized pan, use these amounts:
4 eggs
1 c oil
2 c sugar
1 tsp vanilla
2/3 of a 29 oz can of pumpkin pie mix (I used pumpkin puree last time)
2 heaping cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp


Beat eggs.  Add oil, sugar, vanilla and pumpkin.  Mix.  Add dry ingredients.  Mix.  Bake in greased jelly roll sheet pan at 350 degrees for  about 25 minutes.


Frosting:  Cream 4 oz cream cheese and 1 1/4 cube butter.  Whip in mixer for until light and fluffy.  Add 1 tsp vanilla and 2 1/2 c powdered sugar.  Beat until smooth.

*Original recipe was for a larger amount.  When I made it with these amounts, it made a jelly roll sized pan, in addition to a 9"x13"pan.  The ingredients are increased by 1/3.  Thats a lot of cake!  

6 eggs

1 1/2 c oil

3 c sugar

1 1/2 tsp vanilla

1 29 oz can pumpkin

3 1/2 c flour

1 1/2 tsp baking soda

3 tsp cinnamon

1 1/2 tsp salt

Frosting amount:

8 oz cream cheese

1 c butter

1 1/2 tsp vanilla

3-4 c powdered sugar, depending on taste.  

Recipe Source:  My friend Rachele L.

Picture Source: Southern Food