Deanne’s Pumpkin Cake with Cream Cheese Frosting

I’m not sure how to say this, but this is the best cake! I’m convinced that people that don’t really care for pumpkin will like this cake.

It’s deliciously moist and the texture of the cake is perfect especially with the fluffy cream cheese frosting. Its a sheet cake and perfect for feeding a group.

Nobody likes a long winded introduction for a recipe, but I thought I’d preface it just a tiny bit becuase it will be a recipe that’s passed down and shared with friends and family.

So without further adieu, Deanne’s Pumpkin Cake with Cream Cheese Frosting

Deanne’s Pumpkin Cake with Cream Cheese Frosting

INGREDIENTS

4 eggs

3/4 c unsweetened applesauce

1/4 c olive oil

2 c sugar

2 c pumpkin purée

1 tsp baking soda

1/2 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp salt

2 tsp cinnamon

1 tsp baking powder

2 c flour

8 oz cream cheese, softened

½ c butter, softened

1 Tbsp milk

1 tsp vanilla

4 c powdered sugar

DIRECTIONS

1. To make the cake: Mix eggs, applesauce, oil, sugar and pumpkin.
2. Add remaining dry ingredients: soda, nutmeg, cloves, ginger, salt, cinnamon, baking powder and flour, mix well.
3. Pour into a greased and parchment lined sheet pan (12″ x 18″)
4. Bake at 350F for 25 to 30 minutes until toothpick comes out clean.
5. Once cooled, cover and place the cake in fridge while you make the frosting.
6. To make the frosting: Whip softened cream cheeese, one ½ cup softened butter, 1 Tbsp. milk, 1 tsp. vanilla, and 4 c. powdered sugar to make the frosting. Whip all ingredients until smooth. Add more powdered sugar or milk as needed to thicken or thin the frosting.
7. Frost cold cake and enjoy!
8. Store refrigerated.

Hope you enjoy!