Wednesday, September 29, 2010

Pumpkin Banana Sheet Cake with Cream Cheese Frosting

Fall is slowly coming to Texas.  WooHoo!  The highs all week have been in the low 80's, and the mornings have been chilly enough for my girls to wear a light jacket to school.  Fall is my favorite season.  The cool weather, soups/stews/chilis simmering on the stove top, girls playing outside since it's not 100+ degrees outside.  And there are so many great pumpkin recipes out there I want to try.  I found this recipe over at Mommy's Kitchen.  I added banana since it goes so well with pumpkin.  If you can't find pumpkin pie mix, just use regular pumpkin puree and increase the sugar to 2 cups total. 


15 oz can pumpkin pie mix
3 very ripe bananas, mashed
1 cup sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt

Preheat oven to 350 degrees.  Spray a 10 x 15 inch baking pan (jellyroll pan) with non-stick cooking spray. 

In a large mixing bowl, beat together the pumpkin, bananas, sugar and oil. Add the eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until combined. Pour into the prepared baking pan and bake for 25 minutes. Cool the cake completely before frosting.  

Cream Cheese Frosting:

1 - stick butter, softened (1/2 cup)
8 oz - cream cheese, softened
1 1/2 - tsp. vanilla
2 1/4 - cups powdered sugar
2 T milk

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency. Spread on top of the sheet cake. You can also top this cake with some chopped pecans or walnuts, but that is optional.  

Cut into squares and enjoy!

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