Pumpkin Sheet Cake with Cream Cheese Frosting

by Tiffany on September 26, 2009

The recipe makes a good-sized sheet cake so you can share it with a bunch of friends, or pop some in the freezer for another time. 
Here’s what you’ll need for the Pumpkin Sheet Cake:

• 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

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

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.