Pumpkin Spice Sheet Cake With Cream Cheese Frosting

I made this cake recently. It is one of the best sheet cakes I have tried and the icing is wonderful!

• Ready In: 35 mins
• Serves: 15-20

Ingredients

• CAKE

• 4  large eggs
• 1 1⁄2 cups white sugar, plus
• 1⁄2 cup brown sugar, packed or 2  cups white sugar
• 1  cup  vegetable oil
• 1 (15 ounce) can pumpkin puree
• 1  teaspoon vanilla
• 2  cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3  teaspoons cinnamon
• 3⁄4 teaspoon ginger powder
• 1⁄4-1⁄2 teaspoon clove

• CREAM CHEESE FROSTING

• 1⁄2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1  teaspoon vanilla
• 2  tablespoons  whipping cream, unwhipped
• 3 1⁄2 cups icing sugar (more if needed)

Directions

1. Set oven to 350°F.
2. Grease a 15x10-inch jelly-roll pan.
3. For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
4. In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
5. Spread the batter into jelly-roll pan.
6. Bake for 25-30 minutes or until lightly browned.
7. Cool cake completely.
8. For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
9. Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
10. Spread over completely cooled sheet cake.