Pumpkin Sheet Cake
Ingredients
- 1 (15 ounce) can canned pumpkin puree
- 2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 ounces cream cheese, softened
- 5 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 ¾ cups confectioners' sugar
- 3 teaspoons milk
- 1 cup chopped walnuts
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.
- Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.
- Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.
- Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners' sugar; add milk until frosting reaches desired spreading consistency.
- Spread frosting evenly over cooled cake; sprinkle with walnuts.
Source
Original recipe: View Original