Easy Pumpkin Sheet Cake Recipe

Combine eggs, water and pumpkin in the large mixing bowl. Combine dry ingredients in the small mixing bowl and mix with a slotted spoon. Add the dry ingredients gradually to the liquid ingredients using the electric mixer to blend.

When all the ingredients are combined, beat for about four minutes on medium speed, scraping beaters against the bowl to make sure all the ingredients are thoroughly mixed. The batter should be smooth and thick. Scrape cake batter into the baking pan, and tap pan lightly on a solid surface to eliminate an air bubbles.

Put the cake pan in the center of the oven. Bake for about 40 minutes and then test for doneness. A tester inserted in the center of the cake should come out with no crumbs or batter attached. If you don’t have a cake tester (or toothpick), examine the sides of the cake. If it is done, the sides will pull away from the pan slightly. Alternatively, press the cake lightly in the center with a finger; the finger will not leave an indentation in the top of the cake if it is done.

Let the cake cool in the pan for approximately 10 minutes. Take it out of the pan by turning it upside down over a wire rack. Cool completely

While the cake is cooling, you can prepare the cream cheese frosting as follows:
Microwave the butter in a glass bowl for one minute at half-power. Add cream cheese, vanilla extract, and confectioner’s sugar; beat with an electric mixer for two minutes on medium speed.

If you prefer a sweeter frosting, add more powdered sugar, but we prefer a less sweet frosting with a strong cream cheese taste.

This makes more than enough for one 13 by 9 inch sheet cake. Store the remainder in the refrigerator for up to one week and use it to top muffins, cupcakes or cookies.

Place the cake onto a serving plate or large piece of cardboard covered in aluminum foil. Put waxed paper under the cake so any crumbs will fall on the waxed paper rather than the serving plate. After you are done, simply slide the waxed paper out from under the cake, and you have a clean serving dish.

Spoon a small amount of icing onto the top of cake. Using a spatula, spread it out to the edges of the cake, working in one direction and smoothing the surface as you go. Add more icing as needed to cover the top. Apply a thin layer of icing to the sides of the cake in the same manner. Let this first layer dry for about 10 to 15 minutes, and then apply a second layer.

While it is a little time consuming to apply the icing in two layers rather than one, it is worth the extra effort. The finished product is a professional looking cake that you can be proud to serve at any event.

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