The Best Pumpkin Sheet Cake and Cream Cheese Frosting
October 20, 2009 by Stacie Lewin
Did you know that there is an actual pumpkin shortage? I didn’t realize that until I googled it. I saw it on some blogs and thought no way. Well it’s actually true.
It has been a very rainy season in some parts of the U.S that has put a damper on the growing season for pumpkins. Many grocery customers have reported the scarcity on pumpkin on the shelves. I haven’t paid much attention to our grocery store but I will when I go shopping on Thursday.
I am very proud of myself as I made my the BEST pumpkin sheet cake with cream cheese frosting. It was my very first time making frosting and I thought it was going to be a disaster.
Don’t mind the little piece of a corner missing from the cake. It seems I have a little gnome in my house that decided to sneak a piece before I had the frosting on. LOL
Pumpkin Sheet Cake and Cream Cheese Frosting:
Ingredients Cake:
- 15 ounces of canned pumpkin
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Ingredients for Frosting:
- 1 stick butter, softened (1/2 cup)
- 8 ounces cream cheese, softened
- 1 1/2 teaspoons vanilla
- 2 1/4 cups powdered sugar
Directions for Cake
- In a mixing bowl, beat the pumpkin, sugar, and oil.
- Add eggs and mix well.
- Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.
- Pour into a greased 10 x 15 inch baking pan.
- Bake for 25 – 35 minutes at 350 degrees.
- Cool the cake completely and then frost it with the cream cheese frosting
Directions for frosting:
- Beat the butter and cream cheese together.
- Add the vanilla and blend till smooth
- Gradually add the powdered sugar and mix well.
- Spread on top of the sheet cake
Optional: You can also top this cake with some chopped pecans or walnuts.
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