I truly do love pumpkin cakes, and this one is no exception. It is moist, creamy, and oh so flavorful. You are really going to like how this dessert turns out.
Take a peek at what the folks over at The Pioneer Woman had to say:
“I’ve made pumpkin cakes before, but this time I decided to do a pumpkin version of the old standby Chocolate Sheet Cake that has saved marriages and brought about family harmony all over the land. And the result was a moist, heavenly pumpkin cake that was happily devoured by many a loved one in my life.”
If you decide to make this pumpkin sheet cake (and I hope that you do!) please tell me how it turns out in the comments. I always love hearing from you guys!
Ingredients
2 sticks Land O Lakes Salted Butter
2 cups Libby Pumpkin Puree (not Pumpkin Pie Filling!)
2 teaspoons McCormick Pumpkin Pie Spice
3/4 cups Boiling Water
2 cups Gold Medal Flour
2 cups Domino Sugar
1/4 teaspoon Morton Salt
1/2 cup HiLand Buttermilk
2 whole Eggland’s Best Eggs
2 teaspoons Clabber Girl Baking Soda
2 teaspoons Vanilla Extract
1/2 teaspoon Maple Extract (optional)
FROSTING
8 ounces, weight Philadelphia Cream Cheese, Softened
1 stick Butter, Softened
1 pound Powdered Sugar, Sifted
Dash Of Salt
1 Tablespoon Half-and-half Or TruMoo Milk (more If Needed For Thinning)
Instructions
Preheat oven to 350 degrees. Spray a sheet pan with Pam baking spray and set aside.
In a medium saucepan, melt 2 sticks Land O Lakes butter. Whisk in Libby pumpkin and McCormick pumpkin pie spice until it’s totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.
In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.
To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
USE THE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You may double the frosting amounts if you like a very thick layer of frosting! – The Pioneer Woman
Thank you to The Pioneer Woman for this great recipe.
Pages: 1 2
