Pumpkin Sheet Cake With Cream Cheese Frosting
Pumpkin Sheet Cake With Cream Cheese Frosting: A melt in your mouth pumpkin cake topped with a sweet cream cheese frosting. Dump and bake, the easiest Thanksgiving around!
- <b> For the Pumpkin Sheet Cake </b>
- 4 Eggs
- 1 2/3 Cup White Sugar
- 1 Cup Vegetable Oil
- 15 oz Can Pumpkin Puree
- 2 Cups Flour
- 2 Teaspoons Cinnamon
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- <b> For the Cream Cheese Frosting </b>
- 8 Ounces Cream Cheese Softened
- 1/2 Cup Butter, Softened
- 2 Teaspoons Vanilla
- 5-6 Cups Powdered Sugar
Preheat oven to 350 F.
In a large bowl beat oil, sugar, eggs, and pumpkin until well combined.
Stir in cinnamon, baking powder, baking soda, and salt. Add flour a little at a time until just combined.
Pour into an un-greased 9x13 baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
<b> For the Cream Cheese Frosting </b>
Beat cheese cheese, butter, and vanilla until well combined.
Add powdered sugar a little at a time until just combined.
Spread frosting over cake, and refrigerate until ready to enjoy.