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Pumpkin Sheet Cake



  • 1 (16 ounce) can pumpkin
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs, slightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Cream Cheese Frosting

  • 3 ounces cream cheese, softened
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1 34 cups confectioners' sugar
  • 3 to 4 teaspoons milk
  • Chopped nuts


  1. Heat oven to 350 degrees F.
  2. Cake: In mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well.
  3. Combine flour, baking soda, cinnamon and salt.
  4. Add to pumpkin mixture and beat until well blended.
  5. Pour into greased 15 x 10 x 1-inch pan.
  6. Bake for 25-30 minutes or until cake tests done. Cool.
  7. Cream Cheese Frosting: Beat cream cheese, butter and vanilla extract in mixing bowl until smooth.
  8. Gradually add confectioners' sugar; mix well.
  9. Add milk until frosting reaches spreading consistency.
  10. Frost cake, then sprinkle with chopped nuts.

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