Thursday, September 22, 2011

Pumpkin sheet cake with cream cheese frosting

As promised, here is the recipe for the Pumpkin sheet cake with cream cheese frosting. Picture coming soon. Enjoy!

Pumpkin sheet cake with cream cheese frosting 

Sheet Cake:
16 ounce canned pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon 
1/2 teaspoon salt

8 ounce cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cup powdered sugar
3-4 teaspoons milk

In mixing bowl beat pumpkin, sugar and oil. Add eggs; mix well. In separate bowl combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased sheet cake pan. Bake at 350 F for 25-30 minutes or until cake tests done. Cool

For frosting, beat the cream cheese, butter and vanilla in mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake.

1 comment:

  1. This sounds yummy!

    Can it be made with fresh pumpkin at all? They don't seem to sell canned pumpkin here :(