And this one easy cake to make, says Yankee Magazine Senior Food Editor Amy Traverso. She stopped by Tonia's Kitchen with a recipe for Pumpkin Sheetcake, which is very fitting given this is the fall. Amy told Tonia she promised this was not complicated, and it can be made with ingredients as easy as canned pumpkin and oil. Moreover, Amy promises this recipe make people happy, which is really what cake is all about!
Yield:
For the cake
Ingredients
4 large eggs
1²⁄3 cups granulated sugar
1 cup vegetable oil (e.g., canola)
1 (15-ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon table salt
Instructions
Preheat your oven to 350°F and set a rack to the middle position. In a large bowl, using a stand or handheld mixer, beat the eggs, sugar, oil, and pumpkin puree together until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Add these dry ingredients to the egg mixture and mix just until combined. Pour the batter into an ungreased 10-by-15-inch rimmed baking pan. Bake until the center is set and springs back when pressed, 25 to 30 minutes. Remove from oven and let cool. Meanwhile, make the frosting. When the cake is cool, spread the frosting over the cake and serve.
For the frosting
Ingredients
½ package (4 ounces) cream cheese, softened
1 stick (8 tablespoons) salted butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Instructions
In a large, clean bowl, beat the cream cheese, butter, and vanilla extract until combined. Add the sugar and beat until fluffy, 2 to 3 minutes.
