Pumpkin Spice Sheet Cake

I have a confession to make.  It may sound un-American to most of you but...I'm not a big fan of pumpkin.  There, I've said it!  What a relief!

I try to like the tastes of fall, I really do.  The other day I even bought Pumpkin Spice Coffee Mate for my morning cup of coffee...but I wasn't able to finish the cup without pouring in a little Half-N-Half to cut the flavor.  And if I had my ruthers, I would take a huge slice of sweet potato pie over pumpkin at Thanksgiving dinner every time.

But...last month I found this recipe over at Tiffany's blog, Eat At Home and I want to share the delicious goodness with you.  (Plus I REALLY don't want to forget it once the fall season ends!)

Pumpkin Spice Sheet Cake with Cream Cheese Frosting

15 ounce can of Libby's 100% Pure Pumpkin

2 cups granulated sugar

1 cup vegetable oil

4 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

Preheat oven to 350 degrees.  In a mixing bowl, beat the pumpkin, sugar and vegetable oil.  Add eggs and mix well.  In a small bowl, combine the dry ingredients.  Slowly add to pumpkin mixture (or you will be covered in a cloud of flour, trust me on this one).  Beat until well blended.  Bake for 20 - 30 minutes.  Cool cake completely before frosting.

Cream Cheese Frosting

5 tablespoons butter, softened

3 ounces cream cheese, softened

1 teaspoon vanilla

1 3/4 cups powdered sugar

3 - 4 teaspoons milk

Beat butter and cream cheese together.  Add vanilla and blend until smooth.  Gradually add the powdered sugar and mix thoroughly.  Add the milk one teaspoon at a time, until frosting reaches spreading consistency.

This cake is not too sweet, but absolutely delicious!  I have made it twice in the past month and the boys love it.