Spiced Pumpkin Sheet Cake
Glad that I made this pumpkin sheet cake. It was quite moist, and tasted great. The cream cheese frosting is a must, and it really made the cake shine!
Yield
16 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 16 | ounces |
pumpkin
canned |
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
brown sugar
|
*
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| Frosting | |||
| 3 | ounces |
cream cheese
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 462.4 | ml/g |
pumpkin
canned |
|
| 237 | ml |
sugar
|
|
| 177 | ml |
brown sugar
|
*
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| Frosting: | |||
| 86.7 | ml/g |
cream cheese
|
|
| 118 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Beat eggs in mixing bowl.
Add pumpkin, sugars, and oil and beat well.
Add remaining ingredients. Beat until well blended.
Spread into a greased 10x15 inch jelly roll pan.
Bake at 350℉ (180℃) for 20 to 25 minutes.
Frost with cream cheese frosting.
Frosting: Combine cream cheese, butter or margarine, vanilla extract, and powdered sugar.
Mix together well.
Spread onto cooled cake.
