Pumpkin Sheet Cake

If you have canned pumpkin leftover from Thanksgiving, here is a very moist sheet cake that will put it to good use. I like it plain, but mini chocolate chips or finely chopped nuts would be good additions too.

Pumpkin Sheet Cake

3 eggs

1 2/3 cups sugar

1 cup vegetable oil

30 oz canned pumpkin puree

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 Tbsp pumpkin pie spice

1 tsp salt

8 oz cream cheese, softened

1 cup butter, softened

2 tsp vanilla

4 cups powdered sugar

Milk, to taste

*This recipe calls for canned pumpkin which is different from pumpkin pie filling. If you use pumpkin pie filling, take out the pumpkin pie spice and add 1/2 tsp cinnamon.

In a medium bowl, lightly beat eggs. Add sugar, oil, and pumpkin. Beat until light and fluffy. Add flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend until well-combined.

Spread evenly in an ungreased jelly roll pan. Bake at 350 for 25-30 minutes (27 works great for me). Cool before frosting.

To make frosting, cream together cream cheese, butter, and vanilla. Add powdered sugar gradually and beat until smooth. Add milk to reach desired consistency.