15 oz - can pumpkin
2 - cups sugar
1 - cup vegetable oil
4 - eggs, beaten
2 - cups flour
2 - tsp. baking soda
2 - tsp. cinnamon
1/4 - tsp. nutmeg
1/2 - tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees. Cool the cake completely and then frost it with the cream cheese frosting. Here’s what you’ll need for the frosting:


Cream Cheese Frosting:

1 - stick butter, softened (1/2 cup)
8 oz - cream cheese, softened
1 1/2 - tsp. vanilla
2 1/4 - cups powdered sugar
5-6 - tsp. milk

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency. Spread on top of the sheet cake. You can also top this cake with some chopped pecans or walnuts, but that is optional.