Pumpkin Sheet Cake

By Melissak

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

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 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.

Pumpkin Sheet Cake published in Taste of Home October/November 1995, p39