Pumpkin Sheet Cake

By srumbel

One of my favorite things to make with canned pumpkin is this deliciously moist pumpkin sheet cake. It feeds a crowd and is always a hit wherever you take it. If you’re looking for something a little different than pumpkin pie this Thanksgiving, this would be a great alternative.
from sunflowersupperclub.com

Ingredients

• For the cake:
• 1 1/2 cups sugar
• 1 can (15 ounces) pure pumpkin (not pie filling)
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoons baking soda
• 1/2 teaspoons ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoons ground cloves
• For the Frosting:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2 teaspoons vanilla
• 3 1/2 - 4 cups powdered sugar
• 3-4 teaspoons milk, if needed to thin frosting
• Candy Corn, Mini Candy Pumpkins or 1/2 cup toasted chopped Pecans or Walnuts for garnish

Preparation

Step 1

Preheat the oven to 350 degrees. Grease a 15 x 10 sheet pan and set aside.
Beat together the sugar, pumpkin, oil, and eggs in a large bowl.
In another bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, salt, and cloves.
Incorporate the dry ingredients into the pumpkin mixture and mix well.
Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Set aside and allow to cool completely.
To prepare the cream cheese frosting: Beat the cream cheese, butter, and vanilla until smooth. Add the powdered sugar a little at a time and continue beating until smooth. Thin with milk if desired. Spread over the cool cake and top with desired garnish. Cover and refrigerate until serving.