PUMPKIN SHEET CAKE

CF ID: Connieb 

1 Can (16oz.) Solid Pack Pumpkin

2 Cups Sugar

1 Cup Vegetable Oil

4 Eggs

2 Cups All-Purpose Flour

2 teaspoons Baking Soda

1 teaspoon Ground Cinnamon

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

 

In a mixing bowl, beat pumpkin, sugar and oil.  Add eggs; mix well.

Combine flour, baking soda, cinnamon, nutmeg and salt; add to pumpkin

mixture and beat until well blended.  Pour into a greased 15-in. x 10-in. x 1 in.

baking pan.  Bake at 350 degrees for 25-30 minutes or until cake tests done.  Cool.

 

FROSTING

 

5 Tablespoons Butter, Softened

1 Package (3oz.) Cream Cheese, Softened

1 teaspoon Vanilla Extract

1 3/4 Cups Confectioners' Sugar

3 to 4 teaspoons Milk

Chopped Nuts

 

Beat the butter, cream cheese and vanilla in a mixing bowl until smooth.

Gradually add sugar; mix well.  Add enough milk to reach desired spreading consistency. 

Frost cooled cake and sprinkle with nuts.

 

My friends and family like this better than pumpkin pie and it is much easier!

 

Connie Bulkley/connieb

Guymon OK

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