Pumpkin Sheet Cake

I don't know where this recipe came from other than it was passed down from my mom. She usually makes it for Thanksgiving and it is something I look forward to every year. The cake is extremely moist and it is topped with a cream cheese icing. I made one last night and took it to work today. Some of the other teachers wanted the recipe so I promised to post it for them. Make it for your Thanksgiving this year. It's a nice change from plain old pumpkin pie.

Pumpkin Sheet Cake

1 (16 oz.) can pumpkin

2 c. sugar

1 c. vegetable oil

4 eggs, lightly beaten

2 c. all-purpose flour

2 t. baking soda

1 t. ground cinnamon

1/2 t. salt

In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs and mix well. Combine flour, baking soda, cinnamon, and salt; add to mixture and beat until well-blended. Pour into a greased 15x10x1 baking pan. Bake at 350 degrees for 25 minutes. Cool

Cream Cheese Icing

1 (3 oz) cream cheese, softened

5 T butter (soft)

1 t vanilla extract

1 3/4 c powdered sugar

3 to 4 t. milk

chopped pecans (optional)

Beat cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle w/ nuts.