PUMPKIN SHEET CAKE

By KodiakDavis

Ingredients

• PUMPKIN SHEET CAKE:
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup milk
• 1/2 cup pureed plain pumpkin (canned plain pumpkin)
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• CINNAMON CREAM CHEESE FROSTING:
• 1/2 cup (1 stick) unsalted butter, softened
• 8 oz cream cheese, softened
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 5 1/2 cups powdered sugar

Details

Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from thenovicechefblog.com

Preparation

Step 1

Preheat oven to 350°F.
Grease a 13 x 18 jelly roll pan with butter or spray.
In a large bowl, whisk together melted butter, milk, pumpkin and sugar.
Whisk in eggs and vanilla extract.
Whisk in flour, baking soda, pumpkin pie spice and salt.
Pour batter into prepared jelly roll pan.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Cinnamon Cream Cheese Frosting:

in a large bowl cream butter and cream cheese until smooth.
Beat in milk, vanilla extract and cinnamon on low speed until combined.
Then whisk in powered sugar - beating on high until frosting is smooth.
Spread frosting on top of cake.
Refrigerate cake until ready to serve, and let cake rest on counter for 10 minutes before serving to let it warm up just a little.