Pumpkin Sheet Cake

 

Ingredients

• 1 (15 ounce) can canned pumpkin puree

• 2 cups white sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• 1 (3 ounce) package cream cheese

• 5 tablespoons butter, softened

• 1 teaspoon vanilla extract

• 1 ¾ cups confectioners' sugar

• 3 teaspoons milk

• Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.

  2. Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.

  3. Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.

  4. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.

  5. Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners' sugar; add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts.