If you love pumpkin anything, this frosted sheet cake will be your new favorite treat. Super easy to make for a larger crowd (or maybe just for yourself – that’s what I would like to do!)
I promise I won’t tell anyone if you decide to keep the whole cake to yourself! The cake is absolutely divine even without the frosting, but I have to tell you… I had to make some extra cream cheese icing because, somehow, I ended up eating quite a lot of it before it even touched the surface of the cake!
For the cake:
16 oz can pumpkin
2 cups Domino sugar
1 cup vegetable oil
4 Eggland’s eggs, beaten
2 cups Gold Medal flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
For the frosting:
5 Tbs. Land O’ Lakes butter, softened
3 oz Philadelphia cream cheese, softened
1 tsp. vanilla
1 3/4 cups Domino powdered sugar
3-4 tsp. McArthur milk
chopped nuts for the top, if desired
In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
Cool the cake completely and then frost it with the cream cheese frosting.
Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.
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Quick tip: This cake is super delicious even without the frosting!