Family Foodies

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

1. In a mixing bowl, beat the pumpkin, sugar, and oil.
2. Add eggs and mix well.
3. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.
4. Pour into a greased 10 x 15 inch baking pan.
5. Bake for 25 – 35 minutes at 350 degrees.
6. Cool the cake completely and then frost it with the cream cheese frosting

Directions for frosting:

1. Beat the butter and cream cheese together.
2. Add the vanilla and blend till smooth
3. Gradually add the powdered sugar and mix well.
4. Spread on top of the sheet cake

Optional: You can also top this cake with some chopped pecans or walnuts.