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Easy & Patriotic Cake For July Fourth Celebrations

This patriotic cake is easy to make, easy to transport and easy to serve. What else could you ask for to help celebrate Independence Day?

Are you hosting a party this holiday? Or attending a big neighborhood BBQ? Either way, this cake is the perfect dessert to make for the event.

I've made this cake about 10 times and it never fails. It's really easy because:

  1. It requires no work ahead of time such as bringing butter to room temperature - it uses oil
  2. It uses ingredients you'd have on hand
  3. You don't have to even grease the pan!

The only thing you need is a large, rimmed sheet-pan, 11 x 17 inches. Since you serve the cake out of the pan, it is a breeze to bake, transport and serve in this one pan.

For frosting, I used a simple margarine and powdered sugar frosting (recipe below). I've included a fabulous cream cheese frosting recipe, too. For the frostings, you need to bring the ingredients to room temperature.  A simple dusting of powdered sugar works in a pinch, as well.

Julie’s Grandmother’s Pumpkin Cake

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ½ tsp. cinnamon
  • 4 eggs
  • 1 -  15 oz. can pumpkin
  • 1  2/3 cup sugar
  • 1 cup canola oil
  • ¾ cup chopped pecans or other nuts (optional)

In medium bowl stir together flour, baking powder, baking soda, salt and cinnamon.

In large mixing bowl, beat together eggs, pumpkin, sugar and oil with electric hand-held mixer.  Add the flour mixture to this and beat until well combined.  Stir in nuts now if using them.

Spread batter evenly in an ungreased 17" x 11” rimmed baking sheet/jelly roll pan.  Bake at 350 degrees for 22-25 minutes. Cool on a wire rack.

Easy Frosting:

  • 1/2 lb. margarine, room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp. vanilla extract

In a medium bowl, mix the above ingredients well using an electric hand-held mixer.

To Make the Flag Cake:

Remove 1/2 cup of the above frosting and refrigerate. Spread the remaining frosting all over the cake. Place blueberries in rows in the top left corner. Add red food coloring to the reserved frosting. Place frosting in a small sandwich-size baggie. Cut off small corner of bag. "Pipe" the frosting in long swirls across the cake. 

Or take blueberries and sliced strawberries and layer them across the cake in stripes. 

Cream Cheese Frosting:

  • 6 oz. cream cheese, softened
  • 1/2  cup butter, softened
  • 2 teaspoons vanilla
  • 4 cups sifted powdered sugar

Beat the cream cheese, butter and vanilla until creamy- then add the powdered sugar- beat until smooth.

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