Taste of Home's Pumpkin Sheet Cake

My mom made this recipe for my brother's wedding, complete with gold sprinkles on top for their wedding colors (and without the candy pumpkin on top). They were a huge hit at the wedding! We also know they freeze well, because we've been enjoying them this past week as well :o) Click here for the original recipe, or see below with a few alterations... BTW, I love this magazine.

Taste of Home's Pumpkin Sheet Cake
1 1/2 cups sugar
1 15-oz. can pumpkin puree
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves

In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well. Pour into a greased 15x10x1 baking pan (or large cookie sheet with high sides). Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Cream cheese frosting:
6 oz. cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
4 1/2 cups powdered sugar

In a small bowl, beat the cream cheese, butter and vanilla until smooth. Graduall beat in powdered sugar. Spread over cake; garnish with sprinkles or candy pumpkins if desired. Cover and refrigerate until serving. (Or freeze until needed!) Makes 24 servings.
Previous Post Next Post