flowerPumpkin Sheet Cake

This cake is just delicious.  It’s moist, has a creamy cream cheese frosting…raisins.  What more could you want???

This cake recipe belonged to my aunt Murielle…she is my late mom’s sister and I love her to the moon and back.  She has stayed with me while recovering from a couple of surgeries.  She has helped me pack when moving…love love love her!!!

So this recipe is hers…and it is very tasty.

So here goes!!!

Pumpkin Sheet Cake

  1. 3 cups of all purpose flour
  2. 3 tsp baking powder
  3. 1-1/2 tsp baking soda
  4. 3/4 tsp salt
  5. 3 tsp cinnamon
  6. 6 large eggs
  7. 1-1/2 cups of oil ( I used grapeseed)
  8. 3 cups sugar
  9. 1-28oz can of pure pumpkin purée – NOT PIE FILLING
  10. 1-1/2 cups of raisins
  11. 1-1/2 cups of chopped walnuts – toasted for topping


  • in a medium bowl whisk flour, baking powder, baking soda, salt & cinnamon
  • in bowl of a stand mixer beat eggs, oil, sugar and pumpkin till oil is well blended
  • add raisins
  • pour into a 12”x17” sheet pan greased and floured
  • bake @ 350 degrees for approx. 30 minutes
  • if it springs back when touched it is done
  • Cool on rack
  • frost with cream cheese frosting and top with toasted walnuts

Cream Cheese Frosting:

  • in a stand mixer with the paddle attachement beat 2-8oz pkgs of cream cheese at room temperature , 1 lb of butter at room temperature and 1 tsp salt
  • Add 9 cups of icing sugar – sifted a bit at a time
  • blend well between additions of icing sugar
  • Note: you’ll think at first that the cream cheese frosting will be too soft…but once the icing sugar is all added it will be perfect consistency.  Freeze what’s leftover for another time.
  • You can 1/2 the recipe


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