Pumpkin Sheet Cake...

The holidays are quickly approaching and with that comes family get-togethers and pitch-ins. Are you like me and can usually think of anything to fix on any given day, but once you are invited to a potluck, your mind draws a huge blank?  I don't know if I am intimidated by cooking for other people outside of our little family, or what but I have the hardest time thinking of things to make!  Well, look no more.  This cake is easy to make and while the long list of ingredients might scare you a bit, they are probably all things you have in your cabinet.  I made this a few weeks ago and I'm fairly certain I took step-by-step photos, but I can't find them anywhere on my computer.  So, all you get is the final deal, which is usually all you get as time doesn't always allow for step-by-step photos anymore!

 P.S. If you are a member of my family, you can probably expect to see this at our upcoming Thanksgiving feast.  Just sayin' :)

Pumpkin Sheet Cake

Ingredients

• 15 oz can pumpkin
• 2 Cups sugar
• 1 Cup vegetable oil
• 4 eggs, beaten
• 2 Cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 5 Tablespoons butter
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla
• 2 Cups powdered sugar
• 3-4 Tablespoons milk

Cooking Directions

1. Beat together the pumpkin, sugar, and oil.
2. Add eggs and mix well.
3. Combine dry ingredients and gradually add to the pumpkin mixture, beating until well blended.
4. Pour into a greased jelly roll pan (10x15 inches)
5. Bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean.
6. Let cool completely.
7. Beat butter and cream cheese together until smooth.
8. Add vanilla and blend.
9. Gradually add the powdered sugar and mix well.
10. Add the milk a little at a time until you reach the desired consistency. (the icing should be thick, but spreadable. Start with two tablespoons and you can always add more.)
11. Spread icing evenly over cake.