Pumpkin Sheet Cake W/ Cream Cheese Frosting |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is one of my favorites in the fall.Thanks, Brian! Ingredients:
1 (15 ounce) can canned pumpkin puree |
2 cups white sugar |
1 cup vegetable oil |
4 eggs |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon clove |
1/2 teaspoon salt |
1 (3 ounce) package cream cheese |
6 tablespoons butter, softened |
1 teaspoon vanilla extract |
2 cups confectioners' sugar |
Directions:
1. Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
2. Add eggs and mix well.
3. In another bowl, combine flour, baking soda,/powder spices and salt.
4. Add these dry ingredients to the pumpkin mixture, and beat until well blended.
5. Pour batter into a greased 15 x 10 inch baking pan.
6. Bake at 350°F for 25 to 30 minutes, or until cake tests done.
7. Cool& frost.
8. Frosting: Mix well until smooth.
9. May add a bit of milk if you want to make the consistency you like.
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