Pumpkin Sheet Cake

Name: Pumpkin Sheet Cake
Ingredients: 1 (15 ounce) can canned pumpkin puree; 2 cups white sugar; 1 cup vegetable oil; 4 eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 (3 ounce) package cream cheese; 5 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 3/4 cups confectioners' sugar; 3 teaspoons milk; 1 cup chopped walnuts

14 ingredients

4 steps

Ingredients

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

Directions

1

In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
2

In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
3

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
4

In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.