I'm not a big fan of pumpkin pie...I know, everyone I tell gives me that look. But, I am however a fan of this pumpkin sheet cake recipe I found on allrecipes.com! I've been making it every year for Thanksgiving instead of the traditional pie. Everyone I've made it for has loved it, I made it for my boyfriend's potluck at work and they raved about it so I hope you find it as simple & delicious as I do :)
Cake & Frosting Recipe
- Cake:
- 1 (15 oz) can of pumpkin puree
- 2 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Frosting:
- 1 (8 oz) package cream cheese
- 5 tablespoons butter, softened
- 1-3/4 cups confectioners' sugar
- 3 teaspoons milk
*Preheat the oven to 350°F & prep a 9 x 13 inch pan*
In a mixing bowl beat the pumpkin, sugar & oil.
Add the eggs & mix well.
In a separate bowl, mix the flour, baking soda, cinnamon & salt.
Combine the dry ingredients and the pumpkin mixture, beat until well blended.
Pour into the pan & bake 25-30 minutes (note: it may take a bit longer than that since the recipe was written for a 10x15 pan and we are using a 9x13)
Meanwhile...
time to make the frosting!
Beat the cream cheese, butter & vanilla until smooth.
Gradually add the confectioners' sugar & blend well. If necessary, add milk to get the desired consistency (at first I didn't think I needed to, but when it came time to frost I did)
Let the cake cool once out of the oven...
...and then frost!
(not the prettiest job, but come tomorrow when I bake a second one I'll make it less sloppy)
