Pumpkin Spice Sheet Cake
Pumpkin spice sheet cake not only tastes amazing but it feeds a crowd! Top it with some tangy cream cheese frosting and you have yourself a dessert to remember!
Foto: The Recipe CriticIngredients
- 1 ½ cups granulated sugar
- 1 (15-ounce) can pumpkin puree
- 1 cup canola oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 (8-ounce) blocks softened cream cheese
- ½ cup softened butter
- 2 teaspoons vanilla extract
- 4 ½ cups + 1 tablespoon powdered sugar
Steps
Preheat the oven to 350 degrees Fahrenheit. Spray a 15x10x1 inch pan with non-stick cooking spray and set aside.
In a large bowl, whisk the 1 ½ cups granulated sugar, 1 (15-ounce) can pumpkin puree, 1 cup canola oil, and 4 eggs until well combined.
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon ground cloves.
Add the flour mixture to the pumpkin mixture and mix until smooth.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and cool completely.
Whisk the 2 (8-ounce) blocks softened cream cheese, ½ cup softened butter, and 2 teaspoons vanilla extract until smooth.
Slowly whisk in the 4 ½ cups + 1 tablespoon powdered sugar, and continue whisking until smooth. Spread the frosting over the cooled cake and serve fresh.
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