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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
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.

Printed from tasteofhome.com Sep 5, 2008

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Pumpkin Sheet Cake cont.

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 pumpkins. Cover and
refrigerate until serving.

Yield: 24 servings.