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Moist Pumpkin Sheet Cake |
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Moist Pumpkin Sheet Cake1 (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. |
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