Wednesday, October 10, 2012

Pumpkin Sheet Cake

This week was my week to host and I selected pumpkin sheet cake. Just two weeks ago we made pumpkin bread but I had a request for a pumpkin dessert for a party so I picked a pumpkin recipe again.

Visualize Picture Here (my ipad has the photos, it is dead, we are in the middle of a major move, I will find my charger tomorrow and get the photos uploaded!!!) (and they are really cute, I cut the cake into squares and piped a swirl of the frosting on top of each one)

I was a little skeptical but in the end, I had rave reviews. In fact, everyone asked for the recipe-this was surprising because I have tons of great recipes that no one ever asks for! Based on my experience with the pumpkin bread I went ahead and doubled the spices (so that is the recipe I'm now reporting)
I also had rave rave rave reviews on the cream cheese frosting. In fact, I'm not sure that there was anything special about the cake but everyone loved the frosting. It was less dense than normal cream cheese frosting, not too sweet, and I totally loved it! (Not too surprising as I love most cream cheese frosting.) I would absolutely recommend this frosting recipe to go with the cake!

All in all, I was totally but wonderfully shocked by the reception of the cake. Everyone loved it, it was gone in a few minutes, even my 5 year old niece who only eats cinnamon toast crunch and eggs sunny side up (not exaggerating) asked to save a piece for her lunch the next day. An added bonus, this recipe is super easy and fast! And one last piece of evidence, O ate some and said it was a 7.8 on a scale of 1 to 10 (I don't think he has ever rated anything above a 1.5)

Pumpkin Sheet Cake: 2 c flour
4 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/2 tsp ground ginger
1 2/3 c sugar
1 c vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree
4 c cream cheese frosting (I only used 2 cups)

-heat oven to 350 degrees F. Grease a 9x13 inch baking dish. Whisk dry ingredients together.
-Beat sugar, oil, and eggs together on medium-high speed until fluffy, about 5 min. Reduce speed to low and add pumpkin until combined, then add in flour mixture and mix just until incorporated.
-Scrape into pan and bake 30-35 min or until toothpick comes out with a few crumbs. Let cool in pan for 2 hours.
-Frost and serve

Cream Cheese Frosting
2 (8 oz) packages cream cheese softened
10 Tbsp unsalted butter cut into chunks and softened
2 Tbsp sour cream
1 1/2 tsp vanilla extract
1/2 tsp salt
2 c confectioners' sugar

-beat cream cheese, butter, sour cream, vanilla, and salt on high speed until smooth, 2-3 min.
-Reduce speed to low and slowly beat in sugar, beat until light and fluffy.


Amanda said...

Thanks for hosting this week. Great pick! Glad everyone loved it.

Hailey said...

I'm so happy you had success! I wish I liked pumpkin, but sadly, I hate all the "fall foods" everyone else in the world gets so excited over. If anyone I know is every looking for a great pumpkin cake recipe, I will for sure send them your recipe!