When it’s fall we can never get enough pumpkin and spice!!! This recipe is perfect when you don’t have much time to bake but you want something pumpkiny and spicy and homemade. And a bonus – your home will smell amazing. We love making sheetcakes – they are perfect for feeding a crowd. Take this cake the next time someone asks you to bring a dessert 🙂
Pumpkin Spice Sheetcake
Ingredients
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 rounded teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Cream Cheese Frosting
1 package (8 oz.) cream cheese
1/4 cup butter, softened
3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Directions:
- Heat oven to 350 degrees. Spray 15″x 10″ x 1″ pan with cooking spray.
- In a large bowl, beat eggs, sugar, oil, and pumpkin with wire whisk until smooth.
- In a separate bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Add dry ingredients to wet ingredients and stir until combined.
- Spread in pan and bake 25-30 minutes or until toothpick comes out clean. Cool completely.
Frosting
Beat cream cheese, butter, milk, and vanilla, until smooth. Gradually beat in powdered sugar one cup a a time until spreadable. Spread on cooled cake.
