Pumpkin Sheet Cake

Ingredients

• 1-1/2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup canola oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 
  CREAM CHEESE FROSTING:
• 2 packages (3 ounces each) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 4-1/2 cups confectioners' sugar
• 24 candy pumpkins

Directions

• In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
• Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.

24 servings

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 173 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.


*Taken from: Tasteofhome