PUMPKIN SHEET CAKE

DESCRIPTION 
PREP: 20 min
BAKE: 20 min. + cooling
Yield: 24 servings



INGREDIENTS 
  1-1/2 cups sugar
  1 can (15 ounces) solid-pack pumpkin
  1 cup vegetable 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

PROCEDURE 
In a large mixing 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 mixing 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.

Recipe taken from Taste Of Home magazine October-November 2006