Autumn Pumpkin Spice Sheet Cake
Ingredients:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 teaspoon baking soda
– 2 teaspoons baking powder
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cloves
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 cup vegetable oil
– 4 large eggs
– 1 can (15 ounces) pumpkin puree
– 1 teaspoon vanilla extract
Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– 2-3 tablespoons milk
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. Add the vegetable oil, eggs, pumpkin puree, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
4. Pour the batter into the prepared baking pan and spread evenly.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
6. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and enough milk to reach a spreadable consistency.
7. Spread the cream cheese frosting evenly over the cooled cake. Slice and serve.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 16 servings