Pumpkin Sheet Cake

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The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.

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Ingredients

  • 1 1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola 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

Preparation

Step 1

In a large 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.
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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 (optional)


In a small 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.

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REVIEWS:

So quick and easy. Our whole family loves it!

My family loves this cake because it is a little more spicy than many pumpkin cakes. It is easy to make. Once again, Taste of Home has provided a winning recipe.

Very good recipe - everyone loved it!

This cake and frosting are perfect! Easy to put together, moist, and delicious. The recipe is definitely a keeper!

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