Pumpkin Sheet Cake with Cream Cheese Frosting

By cmschnettler

Ingredients

• Cake:
• 16 oz can pumpkin
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 2 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• Cream Cheese Frosting:
• 5 Tbs. butter, softened
• 3 oz cream cheese, softened
• 1 tsp. vanilla
• 1 3/4 cups powdered sugar
• 3-4 tsp. milk
• chopped nuts for the top, if desired

Details

Servings 24
Adapted from eatathomecooks.com

Preparation

Step 1

Cake:
In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.

Frosting:
Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.