Moist Pumpkin Sheet Cake

Yield: one 15 x 10 x 1 inch cake

Ingredients

Cake

• 1 (15 ounce) can solid pack pumpkin
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon 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 milk
• Chopped nuts, as needed

Instructions

Cake

1. Heat oven to 350 degrees F.
2. In a mixing bowl, beat pumpkin, sugar and oil.
3. Add eggs; mix well.
4. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended.
5. Pour into a greased 15 x 10 x 1 inch jellyroll pan.
6. Bake for 25 to 30 minutes or until cake tests done.
7. Let cake cool completely.

Frosting

1. Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth.
2. Gradually add sugar; mix well.
3. Add milk until frosting reaches desired spreading consistency.
4. Frost cake.
5. Sprinkle with nuts.