Pumpkin Sheet Cake with Cream Cheese Frosting

                 

Now that peach season is over, (moment of silence for us mourners), it is time for pumpkin season! Fall is probably my favorite season of the year; I love the cool, crisp air, showers of rain, eerie fog, biking through multicolored forests, and most of all, pumpkins and Halloween. I'm a huge advocate for pumpkin baked goods. Therefore, I present to you Pumpkin Sheet Cake with Cream Cheese Frosting. It is by far the best pumpkin cake I have ever had, it is exceptionally moist and heavenly. I found this recipe on Eat at Home (thank you!), but tweaked it slightly. Hope you enjoy it as much as I did!

Ingredients:

Pumpkin Sheet Cake:

• 29 oz can Libby's 100% Pure Pumpkin, only use about 3/4 of the can
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 tsp baking soda
• 3 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt

Cream Cheese Frosting:

• 5 Tbsp butter, softened
• 3 oz cream cheese, softened
• 1 tsp vanilla
• 1 3/4 cups powdered sugar
• 3-4 tsp milk
• chopped nuts for the top, if desired

Directions:

• Preheat oven to 350 degrees
• Grease a 10x15 inch baking pan

Pumpkin Sheet Cake:

• In a mixing bowl, beat the pumpkin, sugar, and oil.
• Add eggs and mix well.
• Add in baking soda, cinnamon, nutmeg, and salt.
• Slowly add in flour, beat until well blended.
• Pour mixture into greased baking pan
• Bake for 25-30 minutes (until you can poke it with a toothpick and have the toothpick come out clean)
• After the cake has completely cooled, then frost it with the cream cheese frosting.

Cream Cheese Frosting:

• Beat the butter and cream cheese together.
• Add the vanilla and blend until smooth.
• Slowly add the powdered sugar and mix well.
• Add the milk, teaspoon at a time, until mixture is a spreadable consistency.
• Spread over the completely cooled cake.

Now that our mouths are all watering, go make and enjoy some Pumpkin Sheet Cake!

JR