Countrified Hicks: Pumpkin Sheet Cake

Monday, October 16, 2017

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is super moist and is packed with yummy pumpkin goodness that is topped with a cinnamon cream cheese frosting that is simply divine! This cake is right up my husband's alley. If you could smell this cake right now, y'all would be begging for a slice! Oh, by the way, did I mention that it takes less than one hour, start-to-finish, to make?! It's true!

Before we begin, you will need a HEAVY duty 13"x18" sheet pan for baking this cake in.

Preheat your oven to 350 degrees. Spray your sheet pan with cooking spray and set aside.

Pumpkin Sheet Cake

For the cake:

2 c. flour
2 c. sugar
1 c. milk
1/2 can (15 oz. can) canned pumpkin
2 sticks of butter, softened
2 large eggs
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt

For the icing:

2 3/4 c. powdered sugar
3 T. milk
1/2 stick of butter, softened
4 oz. cream cheese, softened
1/2 tsp. vanilla
1/2 tsp. cinnamon

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In a large bowl, stir together the butter, milk and sugar from the cake mix ingredients. Then whisk in the eggs and vanilla. Once mixed together well, stir in the flour, baking soda, pumpkin, and spices.

Pour the batter into a sheet pan and spread it out evenly.

Place into the oven and bake for 18-20 minutes or until done. Check for doneness by sticking a toothpick into the center and if it comes out clean it is done.

Prepare the icing by blending together the butter and cream cheese until smooth. Once smooth, beat in the milk, vanilla, and cinnamon. Finally, whisk in the powdered sugar.