Pumpkin Sheet Cake

• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 1 cup canola oil
• 4 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 ounces cream cheese, softened
• 5 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1-3/4 cups confectioners' sugar
• 3 to 4 teaspoons whole milk
• Chopped nuts

1. In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
2. Pour into a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

solidpack pumpkin, sugar, canola oil, eggs, flour, baking soda, ground cinnamon, salt, cream cheese, butter, vanilla, sugar, milk, nuts

Taken from www.tasteofhome.com/recipes/pumpkin-sheet-cake/ (may not work)