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
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