Pumpkin Spice Sheet Cake With Cream Cheese Frosting

My mom’s chocolate sheet cake is a favorite in our family.  Rachel wants to serve Grandma’s cake at her wedding reception but we thought we should have a non-chocolate option.  So, here is a pumpkin spice sheet cake with cream cheese frosting, a moist, delicious alternative.  This will be our family’s second favorite sheet cake…nothing will ever top Grandma!

CAKE:
4 large eggs
1½ cups sugar
1/2 cup brown sugar
1 cup oil
1 (15 oz) can pumpkin
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp ginger
1/2 tsp clove

CREAM CHEESE FROSTING:
1/2 cup butter, softened
1 (8 oz) cream cheese, softened
1 tsp vanilla
2 Tbl cream
3½ cups powdered sugar (more if needed)

Preheat oven to 350°.  Grease a 15×10-inch jelly-roll pan.

For the cake: in a large bowl combine eggs, sugar, brown sugar, oil, pumpkin and vanilla; beat until smooth and well combined.  In another bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves; stir into pumpkin mixture until well combined.  Spread batter evenly into jelly-roll pan.  Bake for 22-26 minutes or until lightly browned.  Cool cake completely.

For the frosting: in large bowl cream butter, cream cheese, vanilla and cream until light and fluffy.  Add powdered sugar; beat until smooth adding in more powdered sugar or cream (if needed) to achieve desired consistency.  Spread over completely cooled sheet cake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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