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Pumpkin Spice Sheet Cake with Cream Cheese Frosting

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    24 servings

Ingredients

  • 1 can (15 ounces) pumpkin
  • 1-1/2 cups sugar
  • 4 large eggs
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • FROSTING:
  • 1/2 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar
  • 24 candy pumpkins

Directions

  • Preheat oven to 350°. Grease a 15x10x1-in. pan.
  • Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack.
  • For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.
Nutrition Facts
1 piece: 346 calories, 17g fat (5g saturated fat), 48mg cholesterol, 184mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 3g protein.

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