Ingredients
Units
Scale
- 1 cup butter, melted
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- CINNAMON CREAM CHEESE FROSTING:
- 1/2 cup butter
- 1 (8 oz) pkg cream cheese
- 1/3 cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 5 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 18 jelly roll pan with non-stick cooking spray.
- In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Add in eggs and vanilla extract and whisk together.
- Add in flour, baking soda, pumpkin pie spice and salt and whisk until blended.
- Pour batter into prepared jelly roll pan and bake at 350 degrees for 20 minutes , or until a toothpick inserted in the center comes out clean.
- To prepare the frosting: Cream butter and cream cheese together in a bowl until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined.
- Add in powered sugar a cup at a time and blend until smooth. Spread frosting on top of warm cake.
- Refrigerate cake until ready to serve, and let sit for 10 minutes before serving. Serves 24.
