Pumpkin Sheet Cake

By Bean4bella

Ingredients

• FROSTING:
• 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
• 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

Preparation

Step 1

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 vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.