Pumpkin Sheet Cake
Taste of Home
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
- 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
Directions:
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.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing 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.