Prep 10 mins
Cook 30 mins
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)
- 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.
So easy to make, moist, and delicious!
very moist and delicious. i did make a couple changes. i subbed half the flour for oats and i put chocolate chips in it instead of icing (for portability purposes) very good. probably better with the frosting. mine took over 30 min to cook but watch it doesnt stay in too long. i also left out a bit of the oil. still very moist and pumpkiny.. mmm thanks
These were very, VERY good and moist.