Serves 36

Mix together and set aside:

2 cups flour

1 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

2 ½  tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1 tsp. nutmeg


4 beaten eggs

1 – 16 oz. can pumpkin

1 ½ cups sugar

1 cup oil

Combine dries with pumpkin mixture and beat until combined.

Pour into a greased and floured jelly-roll pan (11×17)

Bake at 350° for 25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack and then frost.

Cover and refrigerate. Cut into squares and serve cold.

Cream Cheese Frosting:

Cream until fluffy:

3 oz. cream cheese, softened

6 T. butter, softened

Stir in:

1 tsp. vanilla

1 T. milk

Gradually add and beat until smooth:

3 cups sifted powdered sugar

(Optional—sprinkle with 1 cup chopped pecans)

Spread on cooled cake.

Leave a Reply

Your email address will not be published. Required fields are marked *