Tuesday, October 8, 2013

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
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.
Shared at: