Pumpkin Sheet Cake With Cream Cheese Frosting

Recipe courtesy of Taste of Home magazine. This is a moist, flavorful cake.

• Ready In: 50 mins
• Serves: 16-20

Ingredients

• 1 (15 ounce) can solid pack pumpkin
• 2  cups sugar
• 1  cup  vegetable oil
• 4  eggs, lightly beaten
• 2  cups all-purpose flour
• 2  teaspoons baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt

• FROSTING

• 1 (3 ounce) package cream cheese, softened
• 5  tablespoons butter or 5  tablespoons margarine, softened
• 1  teaspoon vanilla extract
• 1 3⁄4 cups confectioners' sugar
• 3  teaspoons milk
•  chopped  nuts

Directions

1. In a mixing bowl, beat pumpkin, sugar and oil.
2. Add eggs; mix well.
3. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended.
4. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 350 degrees F for 25-30 minutes or until cake tests done.
6. Cool.
7. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth.
8. Gradually add sugar; mix well.
9. Add milk until frosting reaches desired spreading consistency. Frost cake.
10. Sprinkle with nuts.