Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting
Tender, spicy Pumpkin Sheet Cake topped with a to-die-for white chocolate cream cheese frosting is sure to become a favorite among family and friends.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 28slices
Calories: 288kcal
Author: Lucy Brewer
Ingredients
Bars
1cupgranulated sugar
1cuppacked light brown sugar
½cupcanola oil
½cupmelted butter
½cupfull-fat buttermilk
1 15-oz.can pumpkin puree
4large eggs
2teaspoonsvanilla extract
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
2teaspoonsground cinnamon
½teaspoonground ginger
½teaspoonground cloves
½teaspoonfreshly ground nutmeg
¼teaspoonground allspice
Frosting
8oz.good quality white bar chocolate, chopped
8oz.cream cheese, softened
½stick unsalted butter, softened
2cupspowdered sugar, sifted
1teaspoonvanilla
Instructions
Preheat oven to 350. Spray and flour 11 1/2 x 16 1/2-inch baking sheet.
In a large mixing bowl whisk together the sugars, oil, butter, buttermilk, pumpkin, eggs, and vanilla.
Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice into the pumpkin mixture and fold until combined. Spread batter onto prepared baking sheet.
Bake cake until a tester inserted in center comes out clean, 15-20 minutes. Transfer baking sheet to a wire rack and allow cake to cool.
To make frosting, melt white chocolate in a bowl in microwave in thirty-second increments. Stir until smooth. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted white chocolate and beat until combined. Add powdered sugar and vanilla and beat on low speed until smooth and creamy. If frosting is too loose, place in refrigerator for half an hour. Spread frosting on cooled cake and serve.
Notes
Recipe adapted from Pumpkin Bars recipe in Cuisine at Home Specials magazine.