Pumpkin Sheet Cake

Makes 20 to24 servings

Alexander

Ingredients

For the cake:

1 796mL (28oz) can of pumpkin (not pumpkin pie filling)

2 cups white sugar

2/3 cup vegetable oil

4 eggs lightly beaten

2 cups flour

2 tsp baking soda

1 1/2 tsp cinnamon (but you know, more if you like cinnamon)

1 1/4 tsp salt 

For the frosting: 

1 block softened cream cheese, 250 g

5 tablespoons butter

1 tsp vanilla

1 ¾ cups icing sugar

1 tablespoon milk (if needed)

Cake Instructions

In large bowl, beat pumpkin, sugar, oil, and eggs together. Combine dry ingredients separately and mix into pumpkin mixture until well blended. Pour batter unto a greased 10” x 15” baking sheet with 1 inch walls. Bake at 180 °C (350 F) for 25 to 30 minutes or until a toothpick comes out clean. Let cool before frosting. 

Frosting Instructions 

Beat cream cheese, butter, and vanilla together. Slowly add icing sugar mixing well between additions. Add milk to reach desired consistency. Once cake has cooled, frost cake.  

*This recipe can also be made gluten free with a 1:1 flour substitution.