Simple Pumpkin Sheet Cake Recipe

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45 mins (prep 15, cooking 30)
17 ingredients
12 servings
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.

Categories:  american , quick-and-easy ,
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Serving Size (136.75 g)
Servings 12
Amount per Serving
Calories 625.22 Calories from Fat 329.67
% Daily Value *
Total Fat 36.63g 676.19%
Saturated Fat 6.27g 376.49%
Trans Fat 0.75g %
Cholesterol 17.03mg 68.13%
Sodium 373.62mg 186.81%
Total Carbohydrate 70.14g 280.55%
Dietary Fiber 3.53 g 169.38%
Sugars 41.23 g %
Protein 9.18g 220.39%
Vitamin A 194.01IU% Vitamin C 0.1mg%
Calcium 142.34mg% Iron 2.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pumpkin puree