Thursday, October 15, 2009

Pumpkin Sheet Cake

One of my FAVORITE "fall" desserts is Pumpkin Sheet Cake. Listen girls (I do not like pumpkin pie, or anything pumpkin) but THIS cake--oh mercy on my soul!! It's delicious!! I make this for church dinners or Thanksgiving; Christmas or any time in-between! It's great!

1 can (15 oz) solid-pack pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Frosting: (I double this)
1 pkg (3 oz) cream cheese, softened
5 TBSP butter or margarine, softened
1 tsp vanilla extract
1 3/4 cups confectioners' sugar
3-4 tsp milk (I use evaporated milk)

In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs, mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture; beat until well blended. Pour into greased 15x10x1 baking pan. Bake at 350 for 25-30 mins or until done. For frosting, beat the cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk for desired consistency. Frost cake and garnish with nuts (if desired).