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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 355.2
  • Total Fat: 13.7 g
  • Cholesterol: 28.5 mg
  • Sodium: 294.2 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.6 g

View full nutritional breakdown of pumpkin sheet cake with cream cheese frosting calories by ingredient
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pumpkin sheet cake with cream cheese frosting

Submitted by: LUNA_SIGEL

Introduction

this is an old recipe my grandma had in her box of tricks, and i thought it would be wonderful for fall equinox festival. again this would be great for thanksgiving this is an old recipe my grandma had in her box of tricks, and i thought it would be wonderful for fall equinox festival. again this would be great for thanksgiving
Number of Servings: 20

Ingredients

    1 14oz can Sweetened Condensed Milk
    2 eggs
    1/2 cup Margarine
    1tbsp vanilla
    1 16oz can pumpkin
    2 1/4 cup biscuit baking mix
    1 1/2tsp cinnamon
    1 tsp ginger
    1 tsp nutmeg
    1 cup chooped nuts (i use almonds)
    1 cup raisins

    Frosting:
    2 3oz blocks of cream cheese (i used reduced fat)
    1/4 cup margarine
    2 tsp vanilla
    4 cups powdered sugar

Directions

In a large bowl beat sweetened condensed milk, eggs, margarine, and vanilla. Add pumpkin, biscuit mix, cinnamon, ginger, and nutmeg; mix well. Add nuts and raisins. Spread evenly into a well greased and floured 15 by 12 jelly rool pan. Bake at 325 degrees for 30-35 minutes or until a pick comes out clean. Cool completely then frost with cream cheese frosting.

Frosting:
In a small bowl beat cream cheese, softened margarine, and vanilla until fluffy. Then beat in powdered sugar until smooth

Number of Servings: 20

Recipe submitted by SparkPeople user LUNA_SIGEL.






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