Pumpkin Sheet Cake
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Recipe Summary Pumpkin Sheet Cake
This cake is great for potlucks!Ingredients | Printable Low Fodmap Diet Sheet1 (15 ounce) can canned pumpkin puree2 cups white sugar1 cup vegetable oil4 eggs2 cups all-purpose flour2 teaspoons baking soda1 teaspoon ground cinnamon½ teaspoon salt1 (3 ounce) package cream cheese5 tablespoons butter, softened1 teaspoon vanilla extract1 ¾ cups confectioners' sugar3 teaspoons milk1 cup chopped walnutsDirectionsIn a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.Info | Printable Low Fodmap Diet Sheetprep: 30 mins cook: 30 mins additional: 1 hr total: 2 hrs Servings: 20 Yield: 1 - 10 x 15 inch cake
TAG : Pumpkin Sheet CakeFruits and Vegetables, Vegetables, Squash,