Pumpkin Sheet Cake
1-1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Cream Cheese Frosting:
2 packages (3 ounces each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners ' sugar
24 candy pumpkins (optional)
In a large mixing bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool, on a wire rack.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.
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Pairs Well With
This pumpkin cake has just the right amount of spice and taste real good on an Fall day. I like it with a cup of Spiced Green Tea or just a cup of coffee it reminds me of Autumn.