Pumpkin Sheet Cake with Cream Cheese Frosting
RecipeBoy.com
Amazing, moist and tender pumpkin cake!
Prep Time 50 minutes mins
Cook Time 30 minutes mins
Cooling Time: 2 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 36 squares (1 per serving)
Calories 242 kcal
BAKE THE CAKE:
Preheat the oven to 350°F. Spray a 15x10x1-inch baking pan with nonstick spray.
In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in the eggs, pumpkin and oil until combined.
Pour the batter into the prepared pan, and spread it out evenly. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 2 hours.
ADD THE FROSTING:
In a large mixing bowl, use an electric mixer to combine the cream cheese, butter and vanilla on medium speed until light and fluffy. Gradually beat in the powdered sugar to reach your desired spreading consistency. Spread the cooled cake with the frosting. Cut into slices, and serve.
- Keep leftovers stored in the refrigerator up to 3 days.
Serving: 1servingCalories: 242kcalCarbohydrates: 33gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 34mgSodium: 136mgPotassium: 50mgFiber: 1gSugar: 27gVitamin A: 2036IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword cake, cream cheese, frosting, pumpkin, sheet cake