I love pumpkin and this pumpkin cake my sister-in-law made is delicious! You will love how moist and spicy it is. The best part is that it is lower in fat than regular pumpkin cake or bars! It is a perfect fall dessert recipe. If you love pumpkin as much as I do you have to try my pumpkin chocolate chip cookies and this pumpkin bread recipe is the best ever! If you need a yummy dip for a party my pumpkin cheesecake dip will be sure to satisfy! You also don’t want to miss pumpkin muffins with only three ingredients. It doesn’t get any easier than that.
Pumpkin Sheet Cake
1 cup granulated sugar
2/3 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
3 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese Frosting
6 Tablespoons cream cheese, softened
6 Tablespoons butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
To make the icing, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on the cooled pumpkin cake.