Pumpkin Sheet Cake with Cream Cheese Frosting

Ingredients:

16 oz can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt

Directions:

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting. Here’s what you’ll need for the frosting:

Cream Cheese Frosting:

5 Tbs. butter, softened
3 oz cream cheese, softened
1 tsp. vanilla
1 3/4 cups powdered sugar
3-4 tsp. milk
chopped nuts for the top, if desired

Directions:

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.