Pumpkin Spice Sheet Cake with Cream Cheese Frosting
2 1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup unsalted butter, softened
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup canned pumpkin
1 cup 2% milk
Adjust oven rack to position 2. Preheat oven to 350° on Pure Convection™. Press start. Allow oven to preheat. Grease and lightly flour
9 x 13 x 2” baking pan. Set aside. In a
After baking: Cool on a wire rack for 10 minutes. Remove cake from pan and allow to completely cool on racks. Frost if desired. Cake may be frozen once cooled for up to 2 months. Wrap well in plastic wrap to avoid freezer burn.
Cream Cheese Frosting
(2)
6 Tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar. Cover and refrigerate until firm enough to spread, about 15 minutes.
Spread frosting on cooled cake. Slice into
RECIPES
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