Pumpkin Sheet Cake

PUMPKIN SHEET CAKE
1 (15 oz.) can pumpkin puree
2 c. white sugar
1 c. vegetable oil
4 eggs
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
1 (3 oz.) pkg cream cheese
5 Tbsp. butter, softened
1 tsp. vanilla extract
1-¾ c. powdered sugar
3 tsp. milk
1 c. chopped walnuts
Cake Instructions
  • In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
  • Add eggs, and mix well.
  • In another bowl, combine flour, baking soda, cinnamon and salt.
  • Add these dry ingredients to the pumpkin mixture, and beat until well blended.
  • Pour batter into a greased 15 x 10 inch baking pan.
  • Bake at 350 degrees for 25 to 30 minutes, or until cake tests done. Cool.
Frosting Instructions
  • In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth.
  • Gradually add 1 3/4 cups confectioners' sugar, and mix well.
  • Add milk until frosting reaches desired spreading consistency.
  • Frost cake, and sprinkle with nuts.
CREAM CHEESE FROSTING
½ c. butter, softened (1 stick)
8 oz. cream cheese softened (brick-style, not spreadable)
1 tsp. vanilla extract
¼ tsp. salt
4 c. powdered sugar
Frosting Instructions
  • Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
  • Add vanilla extract and salt and stir well to combine.
  • With mixer on low, gradually add powdered sugar until completely combined.
  • Use to frost completely cooled cake or cupcakes.
Tips for Making Cream Cheese Icing:
  • Make sure that you are using full-fat brick cream cheese, not low fat or spreadable cream cheese (which is usually sold in a tub rather than in brick form).
  • I always like to use unsalted butter and add a dash of salt so that I have complete control over the flavor of the frosting.  However, if you only have salted butter on hand then just omit the salt called for in the recipe.
  • Make sure you allow your cream cheese and your butter to soften before making your frosting!  Softening the butter and cream cheese ensure that your ingredients will combine well and be lump free.
  • If you intend to pipe your frosting, I recommend sifting your powdered sugar before mixing it into your butter/cream cheese mixture, as small lumps of sugar can clog up your piping tips, especially if you’re using a smaller tip.

Cooking w/ Baby Bears