Pumpkin Sheet Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 20 mintes + cooling
  • Servings: 24 servings
  • Preparation Time: 20 minutes
  • 1-1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs
  • 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)
DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
  4. See more recipes at: www.havefunbaking.com
  5. And check out: www.lovetobakeandcook.blogspot.com
RECIPE BACKSTORY
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.