Pumpkin Sheet Cake - Family Favorites

1 can (16 oz.) 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

½ tsp. salt

Frosting

1 package (3 oz.) cream cheese, softened

5 TBSP butter or margarine, softened

1 tsp. vanilla extract

1 ¾ cups confectioner’s sugar

3 to 4 tsp. milk

Chopped nuts (optional)

In a mixing bowl, beat pumpkin, sugar and oil.  Add eggs; mix well. Combine flour, baking soda, cinnamon and salt.  Add to pumpkin mixture and beat until well blended. Pour into a greased 15” x 10” x 1” baking pan.  Bake at 350 degrees for 25 to 30 minutes or until cake test done. Cool completely. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth.  Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts if desired.

This cake is exceptionally moist and the icing is light.