Pumpkin Sheet Cake with Cream Cheese Icing
Ingredients
Cake
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups sugar
- 1 cup canola
- 2 cups pumpkin
- 4 eggs
Icing
- 8 oz cream cheese, softened
- 1 stuck butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk (or maybe a bit more?)
Instructions
1. Mix cake ingredients until combined
2. Pour into greased flat pan with sides (9x13)
3. Bake at 350°F for 25-30 minutes or until set and let cool completely
4. Add icing ingredients to mixing bowl and beat until smooth
5. Allow cake to cool completely before icing
Recipe provided by the Indiana State Department of Agriculture
Fun Facts
- Indiana ranks #2 in pumpkin production in the country
- Indiana farmers harvest roughly 7,000 acres of pumpkins each year
- Almost all Indiana pumpkins are sold as fresh pumpkins (not processed or canned)
- Indiana’s largest pumpkin producing county is Knox with over 1,600 acres