I realize this is a fairly common recipe, but I don't have it on my blog, so I'm adding it now.
We surely enjoy this easy dessert. It's a moist cake and the cream cheese frosting sends it over the top.
Hope you and yours enjoy it soon too. It's that time of year!!
PUMPKIN SHEET CAKE
2 c. all purpose flour
2 c. white sugar
(I use 1-1/2 c.)
1 c. vegetable oil
(or 1/2 c. oil & 1/2 c. applesauce)
2 c. canned pumpkin
(or 1 - 15 ozs. can)
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
chopped nuts, optional
Preheat oven to 375. Grease jelly roll pan - 10" X 15" X 1".
Mix flour, sugar and oil until well blended. Add eggs, then pumpkin and remaining ingredients. Blend until smooth. Pour into prepared pan and bake 15 - 20 minutes. Cool to room temperature. Top with cream cheese frosting; sprinkle with nuts if desired.
May bake in 9" X 13" pan for 30 minutes if you prefer.
CREAM CHEESE FROSTING:
4 ozs. cream cheese, softened
6 Tb. butter or margarine, softened
2 c. powdered sugar
1/2 tsp. vanilla extract
In small bowl, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla; beat until well blended. Spread over cooled cake and sprinkle with nuts.