Is it possible to get too much pumpkin flavor this time of the year? I wouldn't know; I haven't reached that point yet! If there's still room in your tummy for more pumpkin, this is a good variation to try. I brought it to my family's Thanksgiving dinner and it was inhaled in seconds and the recipe was requested by several. Since it's a sheet cake, it's the perfect recipe for those with large families, anyone who enjoys squirreling away food in the freezer, or those who are expecting lots of company.
- Ingredients:
- 1-1/2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup canola oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 8oz. package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 4-1/2 cups confectioners' sugar
- Directions:
- In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Cover and refrigerate until serving. Yield: 24+ servings.