Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for pot-lucks. When cool, top with your favorite cream cheese frosting.
Pumpkin Cake III
- 2 cups white sugar
- 1 1/4 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 cups canned pumpkin
- 4 eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts (optional)
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2 In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.
3 Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
This calls for 2 cans of pumpkin, what size cans?
twogrammys, Looks like it calls for TWO cups of canned pumpkin, Not two cans of pumpk. just my observation.
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