Recipe by Julesong
This year my mom brought to Thanksgiving dinner a pan of what the original recipe called "brownies" but looked more like a sheet cake. After taking a taste of it, I decided I had to type up and post the recipe - it is so wonderfully moist, almost gooey, and absolutely delicious! She clipped the recipe from a magazine, not sure which one. Mom says it was really easy to make. I say you'll love it and will be handing out the recipe to friends. :)
- 473.18 ml cooked and pumpkin puree or 425.24 g can pumpkin
- 236.59 ml vegetable oil
- 4 eggs
- 414.03 ml sugar
- 473.18 ml flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml cinnamon
- 2.46 ml salt
- 118.29 ml chopped walnuts (optional)
- 113.39 g softened cream cheese
- 29.58 ml softened butter
- 4.92 ml vanilla extract
- 473.18 ml confectioners' sugar
- milk (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F; grease and flour a 7 1/2 by 11 (not a 9x13 or the pieces will be too thin) inch baking dish.
- In a mixer, beat together the eggs, oil, pumpkin, and sugar.
- Add remaining cake ingredients and mix until thoroughly incorporated.
- Pour into the greased and floured dish, and bake for 30 minutes or until center springs back when touched; let cool.
- With an electric mixer, cream together the cream cheese, butter, and vanilla until smooth.
- Gradually add the confectioners' sugar and beat until smooth.
- Add milk to desired texture if too thick, or additional sugar if too thin.
- When cake is cool, spread the frosting over the top.