Cake:
1 (15 ounce) can pumpkin puree
1 ⅔ cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 C chopped pecans (optional)
Frosting:
½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Use a 10x15" pan, ungreased.
Make cake: Beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.
Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl; stir into pumpkin mixture until thoroughly combined. Spread batter evenly into an ungreased 10x15-inch jelly roll pan.
Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.
While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth.
Spread frosting evenly on top of cooled cake. Cut into 24 squares.
Marilyn's Notes:
This past week I made it in the jelly roll pan as per instructions but had always made it in a 9x13" pan as I didn't own the jelly roll pan. The cake comes out thicker and just a bit better, in my opinion. The edges don't dry out as much. Check for doneness as you'll need to increase the bake time a bit.
Icing: I'm not crazy about powdered sugar icing so I used a full 12 oz cream cheese and a 4 oz bar of Lindt White chocolate. I had to add about 2 TBL of powdered sugar to smooth it out and a blob of vanilla bean paste. I much prefer this version.
I toasted my pecans before using them.
1 (15 ounce) can pumpkin puree
1 ⅔ cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 C chopped pecans (optional)
Frosting:
½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Use a 10x15" pan, ungreased.
Make cake: Beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.
Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl; stir into pumpkin mixture until thoroughly combined. Spread batter evenly into an ungreased 10x15-inch jelly roll pan.
Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.
While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth.
Spread frosting evenly on top of cooled cake. Cut into 24 squares.
Marilyn's Notes:
This past week I made it in the jelly roll pan as per instructions but had always made it in a 9x13" pan as I didn't own the jelly roll pan. The cake comes out thicker and just a bit better, in my opinion. The edges don't dry out as much. Check for doneness as you'll need to increase the bake time a bit.
Icing: I'm not crazy about powdered sugar icing so I used a full 12 oz cream cheese and a 4 oz bar of Lindt White chocolate. I had to add about 2 TBL of powdered sugar to smooth it out and a blob of vanilla bean paste. I much prefer this version.
I toasted my pecans before using them.
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