Pumpkin Sheet Cake with Cream Cheese Frosting
This Pumpkin Sheet Cake with Cream Cheese Frosting is an easy, delicious, moist pumpkin cake with a cream cheese frosting that the whole family will love.
Pumpkin Sheet Cake
- 4 eggs
- 1-1/2 cups sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
Cream Cheese Frosting
- 1 8 ounce package cream cheese, softened
- 1/2 cup 1 stick butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- 1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees F).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Stir the flour mixture into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into a 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, beat together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time (or you will have a giant white cloud of powdered sugar), beating until mixture is smooth. Spread evenly on top of the cooled cake. Sprinkle with chopped pecans or walnuts. Cut into squares.
Calories: 202kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 139mg | Potassium: 66mg | Fiber: 1g | Sugar: 24g | Vitamin A: 164IU | Calcium: 25mg | Iron: 1mg