Moist and light pumpkin spice cake is paired with cream cheese frosting in the perfect ratio in this pumpkin sheet cake. It's a definite crowd-pleaser!
Author: Stephanie @ SixFiguresUnder.com
Recipe type: Dessert
Ingredients
1½ cups sugar
2 cups pumpkin puree (or a 15 oz canned pumpkin)
1 cup oil (or you can substitute applesauce)
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cloves
8 oz cream cheese, softened
¼ cup butter, softened
2 teaspoons vanilla
3 to 4 cups powdered sugar
Instructions
Mix sugar, pumpkin, oil, and eggs in a large bowl. Make sure the eggs are all well-beaten.
In a separate bowl, combine dry ingredients (flour, baking powder, cinnamon, baking soda, salt, and cloves). Gradually add dry ingredients to wet ingredients. Mix until combined.
Grease a 15" x 10" x 1" jelly roll pan (large cookie sheet). Pour batter into pan and spread evenly.
Bake at 350 degrees F for 20-25 minutes. You'll know it's done when the cake springs back when you touch it or when a toothpick inserted in the center comes out clean.
Allow to cool on a cooling rack while you make the frosting.
Make sure butter and cream cheese are softened (but not melted).
With a mixer, blend together butter and cream cheese. Add vanilla. Gradually add in 3 to 4 cups of powdered sugar, depending on your taste and consistency preference. Note: No milk is needed in this frosting, but if you want to then down your frosting, you can add some, starting with just a tablespoon.
Spread over cake when it is completely cooled.
Recipe by Six Figures Under at https://www.sixfiguresunder.com/pumpkin-sheet-cake-with-cream-cheese-frosting/