Pumpkin Cake III recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 cups white sugar
1 ¼ 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
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

Nutrition Info

438.4 calories
carbohydrate: 46.8 g
cholesterol: 53.1 mg
fat: 26.8 g
fiber: 2.2 g
protein: 5.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 404.1 mg
sugar: 30.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 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 12x18 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.

Recipe Yield

1 - 12x18 inch pan

Recipe Note

Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.

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