Pumpkin Sheet Cake

Directions

1. Preheat oven to 177°C (350°F).
2. Grease a 9”x13” pan with butter, and set aside.
3. In a large bowl, mix together oil, eggs, and brown sugar on medium speed until smooth.
4. Add in pureed pumpkin, milk, and vanilla extract, and mix on medium until smooth.
5. In a medium bowl, mix together flour, baking soda, baking powder, salt, ground cinnamon, and allspice.
6. Add dry ingredients to the wet, and mix on low, just until combined. Use a spatula to scrape down sides and bottom of the bowl to ensure everything is incorporated.
7. Pour batter into greased pan. Place into the oven.
8. Bake cake for 30-35 minutes, or until an inserted toothpick comes out clean.
9. Remove cake from oven when done, and place on a cooling rack. Allow to cool for 10-15 minutes before removing carefully from pan, and allow to cool for another 20 minutes, or until it is cool to the touch.
10. While cake is cooling, prepare the frosting and maple drizzle.
11. In a medium bowl, combine shortening, powdered sugar, vanilla, and Neilson TruTaste Lactose Free 1% Milk.  Mix together on medium speed until smooth and fluffy. Add more milk or powdered sugar if needed.
12. In a small bowl, combine maple syrup and powdered sugar.  Whisk together until smooth. Adjust thickness until desired consistency is reached.
13. Use the frosting to frost the cake, and then drizzle with maple drizzle.
14. Serve and enjoy.

*Cake will keep in an airtight container for a few days. It also freezes well.

A recipe developed by our foodie influencer @kelsey_thefarmersdaughter