The concert was awesome! I definitely loved seeing them perform ‘Rock Lobster’ live. Who doesn’t love that song?
Anywho, if you don’t know, I live in Sacramento, which is about 6-8 hours away from LA. And we drove down Saturday morning and drove back Sunday morning, leaving a very small window of being in LA.
And I have to say, I loathe road trips. Absolutely detest them.
Road trips are the most awful of all travel. I hate seeing the open road, I hate not being able to read, and I loathe sitting around in a cramped seat.
I’d much rather fly since it’s faster to your destination AND since you get peanuts or pretzels. I mean yeah, I could totally buy my own pretzels for the car but where’s the fun in that? And seeing the flight attendants perform their millionth demonstration of how to fasten a seatbelt… priceless.
On a side note, who doesn’t know how to fasten those seatbelts? I mean, seriously. Insert the metal tip into the buckle. It isn’t rocket science. Maybe that’s why they charge so much for airfare – because of people’s stupidity.
And I almost – almost – sprang for us all to fly down to LA; a measly one hour flight. But then I wouldn’t have money for spending on delicious Mexican food and margaritas while I was down there. Priorities.
Anywho, when we came back from our quick jaunt we *thankfully* still had some of this Pumpkin Spice Sheet Cake leftover… mostly in part because my dad detests pumpkin. Bad for him, good for us. And by good, I mean great.
This sheet cake is so moist, delicious and packed with spicy pumpkin flavor. Scented with vanilla, cinnamon, ginger, cloves and allspice – or as I like to use, pumpkin pie spice – it’s absolutely heavenly and tastes even better when topped with a light-as-air cream cheese frosting.
You guys. Make this cake! It’s worth it…even if you have to somehow road trip to get it.
*adapted from Taste of Home recipes
Pumpkin Spice Sheet Cake
- 1½ cups granulated sugar
- 1 (15 oz) can pumpkin puree NOT pumpkin pie filling
- 1 cup oil
- 1 tsp vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- Pinch salt
- FOR CREAM CHEESE ICING:
- ½ cup (1 stick) butter softened
- 8 ounces (One 8 oz pkg) cream cheese softened
- 1 tsp vanilla extract
- 2-3 Tbsp heavy cream as needed
- About 4 cups powdered sugar
- Preheat oven to 350 degrees F. Liberally grease a 15x10" jelly roll pan. Set aside.
- In a bowl of a stand mixer, beat together the sugar, pumpkin, oil, vanilla and eggs until blended. Gradually add in the flour, baking powder and soda, and spices and beat to combine. Pour the mixture into the prepared baking pan.
- Bake for approx. 20-25 minutes or until cake springs back lightly when touched and a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- Once cake has cooled, prepare your icing. In a large bowl of a stand mixer, cream together the butter, cream cheese and vanilla until creamy and blended. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. You may need to use the cream to thin out the frosting a little.
- Spread the frosting onto the cooled cake, cut into slices and serve. Store leftovers covered in the fridge.
Have a sweet day!