Delicious & Easy Pumpkin Sheet Cake

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)

4 eggs

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.