Saturday, November 16, 2013

Pumpkin Texas Sheet Cake

My twin sister made this cake for a church luncheon yesterday and it's very good. Plus, it feeds a lot of people and it's easy...the very best of all worlds! Thankfully, there was a bit left so I'm having some right now with a cup of tea:

Pumpkin Texas Sheet Cake

My sister tinted the frosting orange and used orange sprinkles on top, but you can use whatever pleases you and whatever you have on hand. Here's the recipe:

Pumpkin Texas Sheet Cake

Mix well (in large bowl):
1 1/2 cup sugar
1 15-oz. can pumpkin
1 cup oil
4 eggs
Combine and gradually add to pumpkin mixture:
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cloves
Pour batter into a greased 15" x 10" x 1" pan (I use my large jelly roll pan). Bake for 20-25 minutes at 350 degrees


Beat until smooth:
1 8-oz. package cream cheese
1/2 cup butter, softened
2 tsp. vanilla
4 1/2 cups powdered sugar
1-2 T. milk if you want it a bit thinner (optional)
several drops food coloring, if desired
Frost cooled cake. Cover top with sugar sprinkles, if desired.

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