Prep 10 mins
Cook 25 mins
I made this cake recently. It is one of the best sheet cakes I have tried and the icing is wonderful!
- 4 large eggs
- 1 1⁄2 cups white sugar, plus
- 1⁄2 cup brown sugar, packed or 2 cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 teaspoons cinnamon
- 3⁄4 teaspoon ginger powder
- 1⁄4-1⁄2 teaspoon clove
CREAM CHEESE FROSTING
- 1⁄2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 2 tablespoons whipping cream, unwhipped
- 3 1⁄2 cups icing sugar (more if needed)
- Set oven to 350°F.
- 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.
Easy and delicious! Now you can have the flavor of pumpkin pie in a cake.
I was trying to find a really awesome pumpkin spice cake and had tried two dog recipes before this one, so I am thrilled with this! I did tweak it: used more spice and less sugar, I used half the amount of oil and used unsweetened applesauce for the balance of the oil. The texture is perfect! I still need to tweak the spice/sugar balance a little more. Made this in a small loaf pan and adjusted the baking time.
I baked this cake for my work colleagues and they enjoyed it very much. I baked a second one substituting Splenda Blend (white and brown sugar)for the sugar, 1/2 c unsweetened applesauce for 1/2 of the oil and 1 cup of whole wheat flour for 1 cup of white flour. I added 1/2 c each of raisins and walnuts. I gave the finished cake a dusting of powdered sugar. I was pleased with the results. It reminded me of a snack cake I use to make as a child. My take on a healthier version.