Pumpkin Spice Sheet Cake With Cream Cheese Frosting
Ingredients
- 4 large eggs
- 1 12 cups white sugar, plus
- 12 cup brown sugar, packed or 2 cups white sugar
- 1 cup vegetable oil
- 1 can (15 ounce) pumpkin puree
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 3 teaspoons cinnamon
- 34 teaspoon ginger powder
- 14-12 teaspoon clove
- 12 cup butter, softened
- 1 package (8 ounce) cream cheese, softened
- 1 teaspoon vanilla
- 2 tablespoons whipping cream, unwhipped
- 3 12 cups icing sugar, (more if needed)
Directions
Set oven to 350F.Grease a 15x10-inch jelly-roll pan.
For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
Spread the batter into jelly-roll pan.
Bake for 25-30 minutes or until lightly browned.
Cool cake completely.
For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
Spread over completely cooled sheet cake.