Esta es una exhibición prevé de cómo se va ver la receta de 'Simple Pumpkin Sheet Cake' imprimido.

Receta Simple Pumpkin Sheet Cake
by David Martin

Simple Pumpkin Sheet Cake

Great this time of the year, I found this recipe in the local paper in 2004. When my sister visited recently, we made this cake to use up some pumpkin I had on hand. If you use canned pumpkin it is really simple and delicious. Although it was called a Pumpkin Bar in the original recipe, it's more of a cake in texture. The recipe makes enough for a traditional jelly roll pan (15" x 10" x 1") and is not sufficient for a full half sheet (typically 18' x 13" x 1"). You could cut it into bars, or serve it in squares more like cake. It works fine to make as a dessert for a crowd, when several dessert options may be available.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 cup pumpkin puree
  • 1/4 teaspoon salt
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 cup nuts (optional)
  • 1 cup raisons (optional)
  • Frosting
  • 3 ounces cream cheese, softened
  • 6 tablespoons butter, at room temperature
  • 3 cups powdered (confectionary) sugar
  • 1 teaspoon vanilla
  • 1 teaspoon milk, more if needed

Direcciones

  1. Preheat the oven to 350F and spray a jelly roll pan with food release (Pam) or grease by hand. By hand or in a mixer, combine eggs, oil and sugar. Add the pumpkin followed by all of the dry ingredients. Stir in the nuts or raisins if using.
  2. Bake 20-30 minutes or until a pick in the center comes out clean. Let cool, then frost with the cream cheese frosting.