Pumpkin Sheet Cake

I found this pumpkin bar recipe several years ago when I was needing to take something to a fall cookout.  I decided to switch out the vanilla for almond extract, but followed the rest of the recipe to the letter!  They were fantastic.  I haven't made them since that time and was so excited to make these yesterday.  I forgot just how wonderful this recipe is!  After trying this a second time, though, I decided that this was not a "pumpkin bar" recipe, but rather a cake.  A pumpkin sheet cake!!  Try this!  You'll love it!  It's perfect for those fall gatherings!  This will feed a crowd!  

 

 

 

 

 

 

Pumpkin Sheet Cake

 

Adapted from:  www.food.com

 

2 cups all-purpose flour (I used organic unbleached, presifted all-purpose flour)

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. baking soda

1/4 t. salt

4 eggs

1 (15 ounce) can pumpkin

1 2/3 cups granulated sugar

1 cup cooking oil

 

 

Frosting:

 

11 oz. cream cheese, softened

1/4 cup butter, softened

1 tsp. almond extract

2 cups powdered sugar

 

Preheat oven to 350 degrees.  In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt.  Set aside.

 

In a large mixing bowl, beat together eggs, pumpkin, sugar and oil.  Add flour and beat until well-combined.  (I just used a whisk for this.) Spread batter into jelly roll pan.  (I sprayed the pan with cooking spray).  Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.

 

FROSTING:  In a medium mixing bowl, beat together the cream cheese, butter and vanilla until fluffy.  Gradually add powdered sugar, beating until smooth. Frost cake and store covered in refrigerator.

 

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