Pumpkin Sheet Cake W/ Cream Cheese Frosting

This is one of my favorites in the fall.Thanks, Brian!

• Ready In: 45 mins
• Serves: 12

Ingredients

• Cake

• 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 powder
• 1  teaspoon baking soda
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon clove
• 1⁄2 teaspoon salt

• Frosting

• 1 (3 ounce) package cream cheese
• 6  tablespoons butter, softened
• 1  teaspoon vanilla extract
• 2  cups confectioners' sugar

Directions

1. Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
2. Add eggs and mix well.
3. In another bowl, combine flour, baking soda,/powder spices and salt.
4. Add these dry ingredients to the pumpkin mixture, and beat until well blended.
5. Pour batter into a greased 15 x 10 inch baking pan.
6. Bake at 350°F for 25 to 30 minutes, or until cake tests done.
7. Cool& frost.
8. Frosting: Mix well until smooth.
9. May add a bit of milk if you want to make the consistency you like.