Pumpkin Sheet Cake
Description
A moist pumpkin sheet cake with cream cheese frosting, sprinkled with nuts. Cut into bite-sized pieces, it’s perfect for holiday potlucks!
Ingredients
•
1 (15 ounce) can canned pumpkin puree
•
2 cups white sugar
•
1 cup vegetable oil
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4 eggs
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2 cups all-purpose flour
•
2 teaspoons baking soda
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1 teaspoon ground cinnamon
•
1/2 teaspoon salt
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1 (3 ounce) package cream cheese
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5 tablespoons butter, softened
•
1 teaspoon vanilla extract
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1 3/4 cups confectioners' sugar
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3 teaspoons milk
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1 cup chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.
2
Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.
3
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.
4
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.
5
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.
6
Spread frosting evenly over cooled cake; sprinkle with walnuts.