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.