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homemade Pumpkin Cake

Pumpkin Sheet Cake

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Ingredients
  

Cake Ingredients:

  • 3 ½ cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 4 large eggs room temperature
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar
  • 1 cup 2 sticks butter, melted and cooled
  • 1 can 15 ounces pure pumpkin puree

Cream Cheese Frosting Ingredients:

  • 1 brick 8 ounces cream cheese, softened
  • ½ cup butter softened
  • 4 cups powdered sugar
  • 2 tablespoons cream may substitute half and half or whole milk
  • 2 teaspoons vanilla
  • ½ cup chopped walnuts optional

Instructions
 

Cake Directions:

  • In a microwave-safe dish, melt butter, and set aside to come to room temperature.
  • Grease and flour 17x12 inch sheet pan, and preheat oven to 350 degrees F.
  • Combine flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl, and whisk until completely mixed.
  • In another large bowl, beat eggs and sugars until light and bubbly. Add cooled butter, and beat for another minute. Then mix in pumpkin until completely incorporated. Add dry ingredients, and stir just until fully combined.
  • Spread into greased baking sheet, and bake at 350 degrees for about 25 minutes or until a cake tester inserted into the center comes out clean. Allow to cool completely on a wire rack.

Cream Cheese Frosting Directions:

  • In a large mixing bowl, combine all ingredients, and beat until fluffy. Spread over cooled cake and sprinkle with chopped walnuts, if desired. Tightly cover leftovers, and keep in the fridge.

Notes

Although cake should be stored in the fridge, it tastes better at room temperature. Remove it about an hour before serving for best results.