Pumpkin Sheet Cake

Ingredients

• 1 can canned pumpkin puree , 15 ounce
• 2 cups white sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 1 package cream cheese , 3 ounce
• 5 tablespoons butter , softened
• 1 teaspoon vanilla extract
• 1.75 cups confectioners' sugar
• 3 teaspoons milk
• 1 cup chopped walnuts

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.

2. 2

   Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.

3. 3

   Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.

4. 4

   Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.

5. 5

   Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners' sugar; add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts.