Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

September 16, 2011

Pumpkin Sheet Cake with Cardamom Icing

This cake is fast and fail proof.  I whipped it up while my cream of chicken soup was simmering.  The kids mumbled their enjoyment of the cake while quietly eating.  Now, is there any recipe in the world that is better than one that makes them silent?  Enjoy!


Pumpkin Sheet Cake with Cardamom Icing

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups white chocolate chips

Mix pumpkin, sugar, oil, and eggs in blender until well combined.  Combine dry ingredients in small bowl and slowly incorporate into wet ingredients.  Pour into a greased and floured 9"x13" pan.  Bake @ 350F for 35-40 minutes or until knife inserted in center comes out clean.

Cardamom Icing


2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
1 teaspoon cardamom

Combine all ingredients with a whisk and pour over cooled cake.

I adapted this recipe from one I found here.

2 comments:

Amy said...

Looks really good! I'll have to try this one.

Jennifer said...

Yum! I just wanted to drop you a note and let you know that I featured your link from last week's link party on Jane Deere's Fusion Friday! Thank you so much for linking up!

I look forward to see what you link up next!

Thanks again!

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