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Sheet Pan Pumpkin Cake with Cream Cheese Icing

frosted-pumpkin-bars

Cook Time: 25 Min

Yield: 28 Servings

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frosted-pumpkin-bars

Ingredients

  • 2 C. all-purpose flour
  • 2 C. sugar
  • 2 1/2 tsps. Spice Islands® Pumpkin Pie Spice
  • 2 tsps. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 C. Crisco® Pure Vegetable Oil
  • 1 (15 oz.) can pure pumpkin
  • 4 large eggs
  • CREAM CHEESE ICING
  • 6 Tbsps. Crisco® All-Vegetable Shortening
  • 6 oz. cream cheese, softened
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. salt
  • 1 (1 pound) pkg. powdered sugar
  • 1 Tbsp. milk

Directions

  1. HEAT oven to 350°F. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Stir until well blended.
  3. ADD oil, pumpkin and eggs. Beat with mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in prepared pan.
  4. BAKE 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  5. BEAT shortening, cream cheese, vanilla and salt in large bowl with mixer on high speed until creamy.
  6. ADD powdered sugar and milk. Beat on low speed until blended.
  7. BEAT on high speed 3 to 5 minutes, until smooth and creamy. If icing seems too stiff, add additional milk, 1 tsp. at a time, until desired consistency. Spread over cooled cake. Chill until ready to serve.

Sheet Pan Pumpkin Cake with Cream Cheese Icing

frosted-pumpkin-bars

Cook Time: 25 Min

Yield: 28 Servings

Ingredients

  • 2 C. all-purpose flour
  • 2 C. sugar
  • 2 1/2 tsps. Spice Islands® Pumpkin Pie Spice
  • 2 tsps. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 C. Crisco® Pure Vegetable Oil
  • 1 (15 oz.) can pure pumpkin
  • 4 large eggs
  • CREAM CHEESE ICING
  • 6 Tbsps. Crisco® All-Vegetable Shortening
  • 6 oz. cream cheese, softened
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. salt
  • 1 (1 pound) pkg. powdered sugar
  • 1 Tbsp. milk

Directions

  1. HEAT oven to 350°F. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Stir until well blended.
  3. ADD oil, pumpkin and eggs. Beat with mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in prepared pan.
  4. BAKE 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  5. BEAT shortening, cream cheese, vanilla and salt in large bowl with mixer on high speed until creamy.
  6. ADD powdered sugar and milk. Beat on low speed until blended.
  7. BEAT on high speed 3 to 5 minutes, until smooth and creamy. If icing seems too stiff, add additional milk, 1 tsp. at a time, until desired consistency. Spread over cooled cake. Chill until ready to serve.

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