Moist Pumpkin Sheet Cake

Moist Pumpkin Sheet 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

Preheat oven to 350 degrees F.

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10-inch baking pan. Bake for 25 to 30 minutes or until cake tests done. Cool.

Frosting
3 ounces cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar
3 to 4 teaspoons milk
Chopped nuts, as needed

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

64 comments on “Moist Pumpkin Sheet Cake

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