Pumpkin Sheet Cake W/ Cream Cheese Frosting
This is one of my favorites in the fall.Thanks, Brian!
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INGREDIENTS
NutritionCake
- 1(15 ounce) can canned pumpkin puree
- 2cups white sugar
- 1cup vegetable oil
- 4
- 2cups all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 2teaspoons ground cinnamon
- 1⁄2teaspoon ginger
- 1⁄4teaspoon clove
- 1⁄2teaspoon salt
Frosting
- 1(3 ounce) package cream cheese
- 6
- 1teaspoon vanilla extract
- 2cups confectioners' sugar
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DIRECTIONS
- Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
- Add eggs and mix well.
- In another bowl, combine flour, baking soda,/powder spices and salt.
- Add these dry ingredients to the pumpkin mixture, and beat until well blended.
- Pour batter into a greased 15 x 10 inch baking pan.
- Bake at 350°F for 25 to 30 minutes, or until cake tests done.
- Cool& frost.
- Frosting: Mix well until smooth.
- May add a bit of milk if you want to make the consistency you like.
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