Fall Pumpkin Sheet Cake

I absolutely loved this cake. I enjoyed all the fall flavors. The cake was moist, not too sweet, and the perfect amount of pumpkin and other fall spices in every bite. Not to mention the decorating was so fun to do and really easy. This awesome recipe is from tasteofhome.com.

INGREDIENTS:

• 1 can (15 ounces) pumpkin
• 2 cups sugar
• 1 cup canola oil
• 4 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice (optional)

DIRECTIONS:

1. In a large bowl, beat pumpkin, sugar and oil until blended.
2. Beat in the beaten eggs. In a medium bowl whisk flour, baking soda, cinnamon, salt, pumpkin  pie spice (if using). Gradually add to pumpkin mixture, making sure to mix well.
3. Pour into a greased deep rectangle baking pan.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
5. Make my homemade vanilla buttercream recipe. Frost a thin layer of white frosting on the sheet cake. Use a small offset spatula to smooth out the frosting. 
6. Divide the remaining frosting into cups. The fall colors I chose were a red fitted with a number 1M, an olive green/blue color fitted with number 104 tip, a light grass green fitted with a number 3 tip , a lemon yellow color fitted with a number 3 tip, a dark green color fitted with a number 352 tip, and an orange color fitted with a number 32 tip.
7. Now get creative and on the edge of the cake, making a border, pipe big red rosettes, small orange rosettes, orange dollars, vines , yellow and green dots, and dark green leaves (look at picture for more clarification).
8. Cut, serve and enjoy!

Thanks forsaking with me

~ Natalie