1/2 Sheet Cake
This 1 / 2 sheet cake recipe can use any homemade batter you like or choose boxed cake mix if you want a quick treat to serve a crowd!
Servings: 24
Equipment
- 2 bowls
Ingredients
- 4 eggs
- 1 2/3 c sugar
- 1 c vegetable oil
- 16 oz pumpkin canned
- 2 c all purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- frosting
- 8 oz cream cheese room temperature / softened
- 1 c butter softened
- 2 tsp vanilla
- 4 c powdered sugar
Instructions
- Using a stand mixer, or hand held, beat eggs and sugar together. Slowly add the oil.
- Add pumpkin and beat until light and fluffy
- In a bowl mix together dry ingredients and slowly incorporate until batter is smooth.
- Pour batter into a non stick 12x18" or 13x18" sheet pan (with large lip on sides).
- Put into a preheated oven at 350 degrees for 16-20 minutes or until middle springs back when touched lightly with your fingertip. ** If using 1 boxed cake mix prepared as directed on box, bake time is the same.
- Allow to cool in pan completely before frosting.
- In a bowl beat cream cheese and butter together, then add vanilla. Add powdered sugar gradually until it is as thick as you want it to be. Frost cake. Slice and serve.
Video
Nutrition
Serving: 2oz | Calories: 365kcal | Carbohydrates: 44g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 259mg | Potassium: 143mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2012IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg