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Pumpkin Sheet Cake

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

20-24 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
1 package (3 ounces) cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts

Directions

In a large bowl, beat pumpkin, sugar and oil until blended. Beat in
eggs. Combine flour, baking soda, cinnamon and salt; gradually add
to pumpkin mixture, beating until well blended.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
350° for 25-30 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 fluffy. Gradually beat in sugar until smooth. Add milk
until frosting reaches desired spreading consistency. Frost cake.
Sprinkle with nuts. Yield: 20-24 servings.

Nutrition Facts: 1 serving (1 piece) equals 269 calories, 14 g fat (4 g saturated fat), 46 mg cholesterol, 201 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.