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Pumpkin Sheet Cake

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.

24 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

1-1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
CREAM CHEESE FROSTING:
2 packages (3 ounces each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

Directions

In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the
flour, baking powder, cinnamon, baking soda, salt and cloves;
gradually add to pumpkin mixture and mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
350° for 20-25 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat the cream cheese, butter and

2 of 2

Pumpkin Sheet Cake (continued)

Directions (continued)

vanilla until smooth. Gradually beat in confectioners' sugar. Spread
over cake; garnish with candy pumpkins. Cover and refrigerate until
serving. Yield: 24 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 173 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.