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Pumpkin Sheet Cake

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup vegetable 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

In a large mixing 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

Printed from tasteofhome.com Oct 11, 2008

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Pumpkin Sheet Cake cont.

center comes out clean. Cool on a wire rack. For frosting, in a small mixing
bowl, beat the cream cheese, butter and 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.