Pumpkin Sheet Cake 1-1/2 cups sugar 1 can (15 ounces) solid-pack pumpkin 1 cup vegetable 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pumpkin Sheet Cake cont. 2 teaspoons vanilla extract 4-1/2 cups confectioners' sugar 24 candy pumpkins In a large mixing 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 mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

	Pumpkin Sheet Cake pumpkins. Cover and refrigerate until serving. Yield: 24 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008