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!"
 
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photo by coconutty photo by coconutty
photo by coconutty
Ready In:
35mins
Ingredients:
18
Serves:
15-20
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ingredients

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directions

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

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Reviews

  1. DDusterr
    Easy and delicious! Now you can have the flavor of pumpkin pie in a cake.
     
  2. coconutty
    I was trying to find a really awesome pumpkin spice cake and had tried two dog recipes before this one, so I am thrilled with this! I did tweak it: used more spice and less sugar, I used half the amount of oil and used unsweetened applesauce for the balance of the oil. The texture is perfect! I still need to tweak the spice/sugar balance a little more. Made this in a small loaf pan and adjusted the baking time.
     
  3. jkarnett
    I baked this cake for my work colleagues and they enjoyed it very much. I baked a second one substituting Splenda Blend (white and brown sugar)for the sugar, 1/2 c unsweetened applesauce for 1/2 of the oil and 1 cup of whole wheat flour for 1 cup of white flour. I added 1/2 c each of raisins and walnuts. I gave the finished cake a dusting of powdered sugar. I was pleased with the results. It reminded me of a snack cake I use to make as a child. My take on a healthier version.
     
  4. Chatty Patty
    My husband I enjoyed this sheet cake. I followed your cake recipe to a T except I added raisins and chopped walnuts to the batter since I had them on hand. I didn't have whipping cream so I substituted vanilla caramel coffee creamer in its place. This is a simple recipe to follow and the end result was tasty! Thanks Kittencal!
     
  5. Calee
    I love this cake and the icing is very good as well, wonderful combination I used the part white/brown sugar I only used 2 tsp cinnamon and just a pinch of cloves. The cake is very moist and full of flavor. I found that I didnt need all the icing, maybe 1/2 as much. Freezes well. Thanks for posting! We will be making this again.
     
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Tweaks

  1. jkarnett
    I baked this cake for my work colleagues and they enjoyed it very much. I baked a second one substituting Splenda Blend (white and brown sugar)for the sugar, 1/2 c unsweetened applesauce for 1/2 of the oil and 1 cup of whole wheat flour for 1 cup of white flour. I added 1/2 c each of raisins and walnuts. I gave the finished cake a dusting of powdered sugar. I was pleased with the results. It reminded me of a snack cake I use to make as a child. My take on a healthier version.
     

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