PUMPKIN SPICE SHEET CAKE W/CREAM CHEESE FROSTING

By Kittencalskitchen on Food.com
CAKE
4 large eggs
1 1/2 cups white sugar, plus
1/2 cup brown sugar, packed or 2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3/4 teaspoon ginger powder
1/4-1/2 teaspoon clove


CREAM CHEESE FROSTING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups icing sugar (more if needed)
Change Measurements: US | Metric

Prep Time: 10 mins
Total Time: 35 mins
DIRECTIONS:
1 Preheat oven to 350°F.
2 Grease a 15x10-inch jelly-roll pan.
3 For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
4 In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
5 Spread the batter into jelly-roll pan.
6 Bake for 25-30 minutes or until lightly browned.
7 Cool cake completely.
8 For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
9 Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
10 Spread over completely cooled sheet cake.