YIELD: 45 squares
PREP TIME:
BAKE TIME: 25 – 30 minutes

Ingredients

For Cake:
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

For Cream Cheese Frosting:
4 oz. cream cheese
1 tbsp. butter, softened
1 1/2 tsp. vanilla
2 cups icing sugar
2 – 3 tsp. milk (if necessary)
24 pecans (break in half)

Directions

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Preheat oven to 350˚F (175˚C). Grease and flour a 25 cm x 40 cm (10” x 15”) jelly roll pan.

Cake: In a large bowl, combine the flour, baking powder, baking soda, salt and spices; mix well and set aside.

Beat eggs until foamy; gradually add oil, pumpkin and sugar and beat well.

Pour liquids into dry ingredients and blend well. Turn batter into prepared jelly roll pan.

Bake for 25 – 30 minutes or until lightly browned. Cool completely in the pan.

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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