Pumpkin Sheet Cake -- Quad-Cities Online Recipe Book
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Pumpkin Sheet Cake

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Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, slightly beaten

Frosting
3 ounces cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
3 to 4 teaspoons milk or cream

Instructions

Combine flour, baking soda, cinnamon and salt; stir with a whisk until blended. In a separate bowl, mix pumpkin, sugar and oil. Mix well. Add eggs and mix until blended. Add the flour mixture and beat until blended. Pour into a greased and floured 15x10x1-inch rimmed baking sheet. Bake in preheated oven at 350 degrees for 25-30 minutes. Cool on a wire rack. For frosting, beat cream cheese, vanilla and butter until smooth and fluffy. Gradually add the powder sugar; add the milk or cream for the desired consistency. Spread over the top of the cooled pumpkin cake. Makes 24-30 servings.

Diane Lindberg, Andover



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