Pumpkin Sheet Cake with Brown Sugar Frosting

Makes 12 servings

From CONAGRA FOODS

Featured Brands: PAM, DUNCAN HINES, EARTH BALANCE

 

By replacing eggs with pumpkin for a vegan alternative, you can make a delicious and easy pumpkin spice sheet cake.

INGREDIENTS

CAKE
PAM Original No-Stick Cooking Spray
1 pkg (15.25 oz each) DUNCAN HINES Classic Yellow Cake Mix
1 cup solid-pack pumpkin
1/2 cup oatmilk
1/2 cup EARTH BALANCE Vegan Buttery Sticks
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves

 

ICING
1/2 cup EARTH BALANCE Vegan Buttery Sticks
1 cup firmly packed brown sugar
1/4 cup oatmilk
1/2 teaspoon kosher salt
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

 

DIRECTIONS

1.Preheat oven to 350 degrees Spray a 18” x 13” rimmed baking sheet with cooking spray.

2.FOR CAKE: Beat cake mix, pumpkin, oatmilk, melted Earth Balance, cinnamon nutmeg, and cloves in a large bowl on low speed 30 seconds, until blended. Beat on medium speed 2 minutes. Pour onto baking sheet. Bake 20 to 22 minutes, until toothpick comes out clean.

3.FOR ICING: While cake is baking, melt EARTH BALANCE in a small saucepan over medium heat. Whisk in brown sugar and bring to a boil. Boil 2 minutes. Remove from heat and whisk in oatmilk and salt.

4.Return to burner and boil 1 minute more. Pour into a large heat-proof bowl and cool completely. Beat confectioner’ sugar into cooled brown sugar mixture 1 cup at a time. Add vanilla and beat until smooth. Spread icing evenly over cooled cake. Cut and serve.

 

Find this recipe and more holiday treats at readyseteat.com