Grandma Truman's Pumpkin Texas Sheet Cake

When it comes to the Holidays, there's always that "one recipe" that has to be at the family party. The homemade divinity, the rum cake from aunt Millie, the peanut brittle from Grandpa Max. You know the one? Maybe it is one like Grandma Truman's Pumpkin Texas Sheet cake. This is a recipe that was shared with our pastry chef by one of the grain and milling experts here at Texas Pure Milling. She brought this family recipe into the office and shared it with the team...and yes, it was really her Grandma's recipe. We love recipes like that!

You know? These are the recipes straight from the recipe box that you take out to bake with Grandma, or to rekindle that memory of baking with her...

This cake is moist, tender, and smothered in cream cheese frosting. What we love most is that it is indeed still a family-style recipe served right from the sheet pan. Let's be real. The home-style ones are those that really do stand the test of time. Simple. Sweet. Real. Just like granny was.

So here's to all the great recipes that bring us together during the holidays and to those who pull them out of tattered old recipe boxes and make them every year to remember the remarkable people in life who gave them to us in the first place. It is almost like she is still standing in the kitchen next to you with that unique purple apron and hilarious laugh telling you how proud she is to call you her grand-baby! We miss you most at Christmas time. Tradition is shared heart to heart. We thank you for that big heart. Thank you for baking with us. We'll carry on. Happy Holidays. Happy baking!

Grandma Truman’s Pumpkin Texas Sheet Cake

Cake

4 eggs

1 cup vegetable oil

2 cups sugar

2 cups pumpkin puree

2 cups Texas Pure Milling All Purpose Flour

½ tsp. salt

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

Frosting

3 oz. cream cheese

6 Tbsp. butter, softened

¾ lb. powdered sugar (about 3 cups)

1 tsp. milk

1 tsp. vanilla

Directions:

In a stand mixer combine eggs, oil, and sugar with a paddle. Add the pumpkin. In a separate bowl combine the flour, salt, soda, baking powder and cinnamon. Add the dry ingredients into the liquid in the mixer.

Preheat oven to 350°. Grease and flour a standard jelly-roll pan (15.5 inch by 10.5 inch). Spread out the batter into the jelly-roll pan. Bake 20-25 minutes.

Frosting: Combine all frosting ingredients and whip until smooth.

Frost cake while the cake is still warm. If you wait for it to cool, it stays fluffy though. You decide.