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Cakes - Pumpkin Sheet Cake Recipe

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This recipe for Cakes - Pumpkin Sheet Cake, by , is from Fussell Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Betty Fussell

Category:
Category:

Ingredients:  
Ingredients:  
Cake Ingredients:
2 sticks salted butter
2 cups pumpkin purée
(not pumpkin pie filling)
2 teaspoons pumpkin pie spice
3/4 cup boiling water
2 cups flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 whole eggs
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon maple extract

Frosting:
8 oz. cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar, sifted
Dash of salt
1 Tablespoon half & half cream
( more if needed for thinning)

Directions:
Directions:
Cake:
Preheat oven to 350º. Spray a 13x18 half sheet pan with baking spray and set aside, or use a 12x17 jelly roll pan, or 9x13 pan baking pan. The 9x13 pan will make the cake quite a bit thicker and you might need to bake it a little longer.

In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
In a medium bowl, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside. In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour mixture into the pan and bake the cake for 20 minutes. Remove and allow to cool.

Frosting:
Mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half & half and check the consistency. It should be somewhat thick, but thin enough to spread in a thin layer. Spread frosting all over top surface of the cake. Cut into squares when ready to serve, keep any leftovers in the fridge, as frosting will get soft.

 

 

 

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