Pumpkin Sheet Cake with Cream Cheese Frosting
Amazing, moist and tender pumpkin cake!
Ingredients
CAKE:
- 2 cups all purpose flour
- 1½ cups granulated white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 4 large eggs, lightly beaten
- One 15-ounce can unsweetened pumpkin puree (don't use pumpkin pie filling!)
- 1 cup vegetable or canola oil
CREAM CHEESE FROSTING:
- One 8-ounce package cream cheese, at room temperature
- ½ cup (1 stick) butter, at room temperature
- 2 teaspoons vanilla extract
- 5½ to 6 cups powdered sugar
Instructions
BAKE THE CAKE:
- Preheat the oven to 350°F. Spray a 15x10x1-inch baking pan with nonstick spray.
- In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in the eggs, pumpkin and oil until combined.
- Pour the batter into the prepared pan, and spread it out evenly. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 2 hours.
ADD THE FROSTING:
- In a large mixing bowl, use an electric mixer to combine the cream cheese, butter and vanilla on medium speed until light and fluffy. Gradually beat in the powdered sugar to reach your desired spreading consistency. Spread the cooled cake with the frosting. Cut into slices, and serve.
Notes
- Keep leftovers stored in the refrigerator up to 3 days.
Nutrition
Serving: 1servingCalories: 242kcalCarbohydrates: 33gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 34mgSodium: 136mgPotassium: 50mgFiber: 1gSugar: 27gVitamin A: 2036IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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