Sheet Pan Pumpkin Cake with Cream Cheese Icing
Prep Time: 25 min
Cook Time: 25 Min
Serves 28 Servings
Difficulty Easy
Ingredients
- 2 C. all-purpose flour
- 2 C. sugar
- 2 1/2 tsp. Spice Islands® Pumpkin Pie Spice
- 2 tsp. Clabber Girl® Baking Powder
- 1 tsp. Clabber Girl® Baking Soda
- 1/2 tsp. salt
- 1 C. Crisco® Pure Vegetable Oil
- 1 (15 oz.) can pure pumpkin
- 4 large eggs
- CREAM CHEESE ICING
- 6 tbsps. Crisco® All-Vegetable Shortening
- 6 oz. cream cheese, softened
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1/2 tsp. salt
- 1 (1 pound) pkg. powdered sugar
- 1 Tbsp. milk
Directions
- HEAT oven to 350°F. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray.
- COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Stir until well blended.
- ADD oil, pumpkin and eggs. Beat with mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in prepared pan.
- BAKE 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- BEAT shortening, cream cheese, vanilla and salt in large bowl with mixer on high speed until creamy.
- ADD powdered sugar and milk. Beat on low speed until blended.
- BEAT on high speed 3 to 5 minutes, until smooth and creamy. If icing seems too stiff, add additional milk, 1 tsp. at a time, until desired consistency. Spread over cooled cake. Chill until ready to serve.
