Thursday, November 27, 2014

Pumpkin Sheet Cake with Cream Cheese Frosting

I found this recipe from Taste of Home. I altered their frosting a little bit though.

1 1/2 cups sugar
1 can pumpkin
1 cup canola oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cloves

1 8 oz cream cheese (softened) 
1/2 cup butter
2 teaspoons vanilla
3 cups powdered sugar

Beat 1 1/2 cups sugar, 1 can pumpkin, 1 cup oil, and four eggs in a bowl. 

In a separate bowl, mix the 2 cups flour, 2 tsp baking powder, 2 tsp cinnamon, 1 tsp baking soda, 1/4 tsp salt, and 1/4 tsp cloves. Slowly add the flour mixture to the pumpkin mixture. 

Add the batter to a greased and floured sheet cake pan. Bake at 350 degrees for 20 minutes. 

Set on a cooling rack until completely cooled. 

Meanwhile, beat the cream cheese, 1 stick of butter, and 2 tsp vanilla with a mixer.  Add the 3 cups of powdered sugar, 1 cup at a time. Spread the frosting on the cooled cake. We added some candy pumpkins for decoration.