Bake Time
25-30 minYield
45 squaresRating
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Loading...| 2 1/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 2 tsp. baking powder | |
| 1 tsp. baking soda | |
| 1 tsp. salt | |
| 1 1/2 tsp. cinnamon | |
| 1/2 tsp. nutmeg | |
| 3 eggs | |
| 3/4 cup vegetable oil | |
| 14 oz. can pumpkin | |
| 1 1/2 cups sugar |
With cream cheese frosting!
| 1. | Preheat oven to 350˚F (175˚C). Grease and flour a 25 cm x 40 cm (10” x 15”) jelly roll pan. |
| 2. | Cake: In a large bowl, combine the flour, baking powder, baking soda, salt and spices; mix well and set aside. |
| 3. | Beat eggs until foamy; gradually add oil, pumpkin and sugar and beat well. |
| 4. | Pour liquids into dry ingredients and blend well. Turn batter into prepared jelly roll pan. |
| 5. | Bake for 25 – 30 minutes or until lightly browned. Cool completely in the pan. |
| 6. | Frosting: Prepare frosting by creaming together cream cheese, butter and vanilla. Gradually beat in icing sugar, adding milk if necessary. Spread on cooled cake. Top with ½ pecan piece and cut into squares. |
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