Ingredients
14
14 servings
- •1 (15 ounce) can pumpkin puree
- •2 cups white sugar
- •2 cups all-purpose flour
- •1 cup vegetable oil
- •4 large eggs
- •2 teaspoons baking powder
- •2 teaspoons ground cinnamon
- •1 teaspoon baking soda
- •½ teaspoon salt
- •6 ounces cream cheese, softened
- •¾ cup unsalted butter, softened
- •2 teaspoons vanilla extract
- •2 teaspoons milk
- •5 cups confectioners' sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet cake pan.
- Combine pumpkin, sugar, flour, oil, eggs, baking powder, cinnamon, baking soda, and salt for cake together in a bowl. Mix well. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- Beat cream cheese, butter, vanilla, and milk, adding confectioners' sugar as you mix, until frosting is smooth. Frost cooled cake.
Nutritional Facts
Per 14 servings
- Calories: 651
- Carbohydrate: 90g
- Fat: 31g
- Fiber: 2g
- Protein: 5g
- Sugar: 74g
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