Pumpkin Sheet Cake

I love sheet cake.  I love pumpkin.  I love cream cheese frosting.  This cake has the best of those three:  pumpkin sheet cake with cream cheese frosting.

This pumpkin cake is light and fluffy.  I even used less oil than the original recipe called for.  The cake is topped off with cream cheese frosting (which is my kids' favorite part). 
This cake is perfect to take to a party, potluck, or to share with your neighbors.  It makes a lot since it's a sheet cake.  Or you could half the recipe and bake it in a 9x13 pan instead.
Pumpkin Sheet Cake
Yield: about 24 good sized pieces od cake
  • 2 c. flour
  • 2 c. sugar
  • 1 Tbsp. pumpkin pie spice *
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 15 oz. can pumpkin
  • 2/3 c. oil (the original recipe calls for 3/4 c.)
  • 4 eggs
  • 1/2 c. butter, softened
  • 1 pkg. cream cheese, softened
  • 2 Tbsp. milk
  • 4 c. powdered sugar

For Cake:
  1. Whisk together dry ingredients: flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.   
  2. In separate bowl, whisk together pumpkin, oil and eggs.   
  3. Add wet ingredients to dry ingredients. Combine, but don't over mix.        
  4. Bake cake in a greased cookie sheet n a 350 degree oven for 20-25 minutes. Let cool.
For Cream Cheese Frosting:                
  1. Beat softened butter and cream cheese.
  2. Gradually add milk and powdered sugar.
  3. Spread on top of cooled cake.
* If you don't have pumpkin pie spice on hand, substitute 1/2 tsp. cloves, 1/2
tsp. ginger, and 1 tsp. nutmeg instead. 

Recipe from my friend, Juli