Name: Pumpkin Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 servings
Ingredients: 1 can (15 ounces) solid-pack pumpkin; 2 cups sugar; 1 cup canola oil; 4 large eggs, lightly beaten; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; FROSTING:; 3 ounces cream cheese, softened; 5 tablespoons butter, softened; 1 teaspoon vanilla extract; 1-3/4 cups confectioners' sugar; 3 to 4 teaspoons whole milk; Chopped nuts

Pumpkin is delicious beyond its role in pies; our pumpkin sheet cake recipe with cream cheese frosting is proof!

Ingredients

1 can (15 ounces) solid-pack pumpkin

2 cups sugar

1 cup canola oil

4 large eggs, lightly beaten

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

FROSTING:

3 ounces cream cheese, softened

5 tablespoons butter, softened

1 teaspoon vanilla extract

1-3/4 cups confectioners' sugar

3 to 4 teaspoons whole milk

Chopped nuts

Instructions

1 Make the batter

2 In a large bowl, beat the pumpkin, sugar and oil together until they're blended. Beat in the eggs. In a separate bowl, combine the flour, baking soda, cinnamon and salt. Gradually add the dry mixture to the pumpkin mixture, beating until well blended.

3 Bake the cake

4 Pour the batter into a greased 15x10x1-inch baking pan. Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.

5 Make the frosting

6 For the frosting, in a small bowl, beat the cream cheese, butter and vanilla together until the mixture is fluffy. Gradually beat in the sugar until smooth. Add milk until the frosting reaches the desired spreading consistency. Frost the cake, then sprinkle it with nuts.