Pumpkin Sheet Cake with Cream Cheese Frosting
Be sure to read Kitchen Runway's post...you'll see who got a little bite of the cake! :)
The Dodgers always hold a special place in my heart, since they've been my hometown team forever. It's an exciting time for the team, especially after the years of terrible Frank McCourt ownership. Go Dodgers!
Pumpkin Sheet Cake with Cream Cheese Frosting
Adapted from Kitchen Runway who adapted Paula Deen's recipe.
I reduced the amount of sugar and used a pumpkin pie spice blend instead of cinnamon and nutmeg.
Cake:
4 large eggs
1 1/2 cups (300 grams) sugar
1 cup (200 grams by weight) canola oil
15 ounces pumpkin puree (not pumpkin pie mix)
1 teaspoon vanilla
2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon pumpkin pie spice (I used Trader Joe's Pumpkin Pie Spice that has cinnamon, ginger, lemon peel, nutmeg, cloves and cardamon)
1 teaspoon salt
1. Preheat oven to 350 degrees F. Butter and flour or spray with Pam with Flour a half-sheet tray (18" x 13")
2. In a large bowl, whisk together the eggs, sugar, oil, pumpkin pie puree, and vanilla.
3. In a medium bowl, mix together the flour, baking powder & soda, spices and salt.
4. Slowly add the flour mixture into the pumpkin. Stir to combine until completely blended.
5. Pour into tray and spread evenly in pan.
6. Bake for 20 minutes until toothpick inserted into cake comes out clean.
7. Place on wire rack and let cool.
Frosting:
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups (6 ounces) sifted powdered sugar
1 teaspoon vanilla
1. Using a mixer with paddle attachment or an electric mixture, blend the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar.
3. Add the vanilla. Blend until complete mixed.
4. Using an offset spatula, spread frosting over cooled cake.
