Pumpkin Cake III

          

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

Original recipe makes 1 – 12×18 inch pan

Ingredients

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

  • PREP

    30 mins

  • COOK

    30 mins

  • READY IN

    1 hr

Directions

  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.

Nutrition

Calories: 438 kcal
Carbohydrates: 46.8 g
Cholesterol: 60 mg
Fat: 26.8 g
Fiber: 2.2 g
Protein: 5.3 g
Sodium: 404 mg

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