This fabulous one-bowl, no-mixer pumpkin sheet cake is super moist and has an amazingly tender crumb. You can put it together in just minutes and the results never fail to bring rave reviews!
Place cream cheese in a medium-size microwave-safe bowl. Microwave for 20 seconds until nice and soft, then add 1 tablespoon of half and half and whisk until smooth. Add the remaining 3 tablespoons of half and half and whisk again until smooth.
See Café Tips above in the post for more detailed instructions and tips.
The icing recipe will cover the cake nicely with a thin layer of icing. If you like a thicker layer (we do!), make and an extra half batch of icing: 3 ounces of cream cheese, 6 tablespoon half and half, ¾ cup butter, seeds from 1½ vanilla beans (or 1½ teaspoons of vanilla extract).