Pumpkin Sheet Cake with Cream Cheese Icing

By McLean

Ingredients

• Frosting:
• 1 16 oz. can Pumpkin
• 2 cups Sugar
• 5 tablespoons Butter Softened
• 1 cup oil
• 4 eggs
• 2 cups Flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 4 oz. cream cheese
• 1 teaspoon vanilla
• 1 3/4 cups powdered sugar
• 3 to 4 teaspoons milk
• chopped nuts (optional)

Details

Adapted from keyingredient.com

Preparation

Step 1

Mix pumpkin, sugar and oil in a large mixing bowl. Add eggs and mix well. Combine dry ingredients and add to pumpkin mixture. Blending well with a mixer.

Grease a 10x15 baking pan (jellyroll pan) and pour the pumpkin mixture into it and bake @ 350* for 25-35 minutes.

Cool cake completely before frosting.

Beat the butter and cream cheese together, add the vanilla and blend until smooth. Gradually add the powdered sugar and milk. Mix well until you have a spreadable consistency.