Dark's Kitchen

4 eggs
1 C granulated sugar
2/3 C brown sugar
1/2 C vegetable oil
1/2 C applesauce
1 15 oz. can pumpkin
2 C sifted all-purpose flour
2 tsp baking powder
3 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp salt
1 tsp baking soda

Cream Cheese Frosting:

6 Tbsp cream cheese, softened
6 Tbsp butter, softened
2 C sifted confectioners’ sugar
1 tsp vanilla extract


Preheat the oven to 350 F degrees.

Using an electric mixer on medium speed, combine eggs, sugar, oil, and pumpkin until light
and fluffy.

Combine flour, baking powder, cinnamon, salt, and baking soda.

Add dry ingredients to pumpkin mixture and mix on low speed until thoroughly combined and the
batter is smooth.

Spread batter into a greased 9x13 baking pan.

Bake for 30 minutes.

Let cool completely before frosting.

To make the icing, combine cream cheese and butter in a medium bowl with an electric mixer until smooth.

Add sugar and mix on low speed until combined. Stir in vanilla and mix again. Spread on cooled cake.
Pumpkin Sheet Cake
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