Ingredients
The following ingredients have 12 Servings
- 4 eggs (room temperature)
- 1 2/3 cup granulated sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin
- 2 cups all-purpose flour (sifted)
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- Icing Ingredients:
- 1 1/2 cups unsalted butter (3 sticks, softened)
- 5 1/4 cups confectioners sugar
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla extract
- 2 Tbsp. whipping cream
Instruction
- Preheat oven to 350 degrees.
- Spray a half sheet cake pan (11x15) with non-stick cooking spray. Set aside.
- In a large bowl, combine eggs, sugar, oil and pumpkin at medium speed with electric mixer until fluffy.
- In medium bowl whisk together flour, cinnamon, baking powder, baking soda and salt.
- Add dry ingredients to wet ingredients at low speed until well combined.
- Spread batter into prepared pan.
- Bake for 25-30 minutes until toothpick comes out clean when inserted in middle of cake.
- Let cool before frosting.
- For icing:
- In bowl of stand mixer combine butter, sugar, cinnamon and salt. Beat on low speed until blended, about one minute.
- Add the vanilla and cream and increase speed to medium and continue to beat for 4 minutes until smooth and creamy.
- Add more cream, if necessary, for good spreading consistency.
- Lightly frost the top of the cake.
- Cut into small squares and place on serving tray.
- Pipe a rose on top of each square.
