Pumpkin Sheet Cake



Pumpkin Sheet Cake

1-16oz can pumpkin
2 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
2 c. all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
In a mixing bowl, beat pumpkin, sugar, and oil. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15x10x1 baking pan. Bake at 350 for 25 to 30 minutes or until cake tests done. Cool. Frost with following frosting. Yields 20 to 24 servings.
FROSTING:
1-3oz pkg. cream cheese, softened
5 T. butter or margarine, softened
1 tsp. vanilla extract
1 3/4 c. confectioner's sugar
3 to 4 tsp. milk
chopped nuts (optional
Beat the cream cheese, butter and vanilla until smooth. Gradually add sugar; mix well. Add milk until frosting reaches the desired consistency. Frost cake. Sprinkle with nuts.
Recipe from a 1998 Platte SD Recipebook
Here's a recipe for a Spicy Pumpkin Sheet Cake