Pumpkin Cake!

So, awhile back I made those pumpkin muffins that were so yummy. Well, I opened a big can of pumpkin when I made them so I have had two cups of pumpkin calling to my from my fridge ever since. With just Chad and I at home it is difficult to justify making regular sized baked goods because it takes us about 2 weeks to finish. Besides the fact that as a Weight Watchers member and a self proclaimed food addict, it isn't a good idea for me to keep delicious baked goods around the house. Well, my friend Kacey turned 28 today so I thought I would make a pumpkin cake for her birthday and bring it into work. I figured between all the teachers one 9x13 cake would disappear. Oh, was I right! It was delicious!

Pumpkin Sheet Cake Borrowed (or stolen) from Delish: A Food Blog
Cake:
4 eggs
1 1/2 cups granulated sugar
1/4 cup vegetable oil
1/2 cup applesauce
2 cups pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Cream Cheese Frosting
8-ounce package cream cheese, softened (I used 1/3 less fat. I DO NOT recommend it though, it totally tasted reduced fat. I would have much preferred regular. In fact, I would have thrown my frosting away if I had any regular cream cheese to use)
1 cup sifted confectioners’ sugar (U put in about another cup to counteract the yuckiness of the reduced fat cream cheese)
1 tsp vanilla extract

Preheat the oven to 350 degrees.Using an electric mixer at medium speed, combine the eggs, sugar, oil, apple sauce and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13×10″ baking pan. Bake for 30 minutes.(It took mine 35 minutes because my oven has been janky lately)
Let cool completely before frosting.

To make the icing: Using an electric mixer in a medium bowl, beat cream cheese until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake.

The teachers at my school LOVED it and I was proud to have a cake made from scratch. So fall-ish, even thought it was 90* today! Oh well, it will be in the 50s by midweek. Gotta love Michigan!