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Aunt Deb’s Pumpkin Sheet Cake

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Ingredients

Scale
  • 1 1/2 cups sugar
  • 1 (15 ounce) can pumpkin
  • 1 cup vegetable oil or canola oil
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
    CREAM CHEESE ICING:
  • 2 (3 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 4 1/2 cups confectioners sugar (I only used 2 ½ cups because I don’t like my icing to be too sweet—so add gradually and taste as you go).

Instructions

  1. Mix sugar, pumpkin, oil & eggs together. Combine flour, baking powder, cinnamon, baking soda, salt, & cloves; gradually add to pumpkin mixture. Mix well. Pour into greased baking sheet (I used my jelly roll pan). Bake at 350 degrees for 20-25 minutes.
  2. Frost with
    CREAM CHEESE ICING:
  3. Mix together cream cheese, butter and vanilla. Gradually add sugar; mix until desired consistency. Spread over cake and sprinkle with cinnamon.

Find it online: https://www.weaversorchard.com/pumpkin-picking/