Sheet Pan Pumpkin Cake with Cream Cheese Icing

Prep Time 25 min
Cook Time 25 Min
Servings 28 servings
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 1/2 tsps. pumpkin pie spice
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup Crisco® Pure Vegetable Oil
  • 1 (15 oz.) can pure pumpkin
  • 4 large eggs
  • CREAM CHEESE ICING
  • 6 tbsps. Crisco® All-Vegetable Shortening
  • 6 oz. cream cheese, softened
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 (1 pound) pkg. powdered sugar
  • 1 tbsp. milk

Directions

  • Step 1

    HEAT oven to 350°F. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray.

  • Step 2

    COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Stir until well blended.

  • Step 3

    ADD oil, pumpkin and eggs. Beat with mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in prepared pan.

  • Step 4

    BAKE 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

  • Step 5

    BEAT shortening, cream cheese, vanilla and salt in large bowl with mixer on high speed until creamy.

  • Step 6

    ADD powdered sugar and milk. Beat on low speed until blended.

  • Step 7

    BEAT on high speed 3 to 5 minutes, until smooth and creamy. If icing seems too stiff, add additional milk, 1 teaspoon at a time, until desired consistency. Spread over cooled cake. Chill until ready to serve.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet