Pumpkin Sheet Cake

Name: Pumpkin Sheet Cake
Total time: 120
Yield: 20
Ingredients: 1 (15 ounce) can canned pumpkin puree; 2 cups white sugar; 1 cup vegetable oil; 4 eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon salt; 1 (3 ounce) package cream cheese; 5 tablespoons butter, softened; 1 teaspoon vanilla extract; 1.75 cups confectioners' sugar; 3 teaspoons milk; 1 cup chopped walnuts

Recipe by Sandy Rowe from allrecipes.com

Dessert 2 Hr.

Ingredients

20 servings

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1 (15 ounce) can canned pumpkin puree
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2 cups white sugar
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1 cup vegetable oil
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4 eggs
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon ground cinnamon

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0.5 teaspoon salt
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1 (3 ounce) package cream cheese
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5 tablespoons butter, softened
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1 teaspoon vanilla extract
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1.75 cups confectioners' sugar
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3 teaspoons milk
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1 cup chopped walnuts

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. Frost cooled cake and sprinkle with nuts.