Pumpkin Texas Sheet Cake

My twin sister made this cake for a church luncheon yesterday and it's very good. Plus, it feeds a lot of people and it's easy...the very best of all worlds! Thankfully, there was a bit left so I'm having some right now with a cup of tea:

Pumpkin Texas Sheet Cake

 

 



My sister tinted the frosting orange and used orange sprinkles on top, but you can use whatever pleases you and whatever you have on hand. Here's the recipe:

 

Pumpkin Texas Sheet Cake

 

Mix well (in large bowl):

1 1/2 cup sugar

1 15-oz. can pumpkin

1 cup oil

4 eggs

 

Combine and gradually add to pumpkin mixture:

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cloves

 

Pour batter into a greased 15" x 10" x 1" pan (I use my large jelly roll pan). Bake for 20-25 minutes at 350 degrees

 

Frosting

Beat until smooth:

1 8-oz. package cream cheese

1/2 cup butter, softened

2 tsp. vanilla

 

 

Add:

4 1/2 cups powdered sugar

1-2 T. milk if you want it a bit thinner (optional)

several drops food coloring, if desired

 

Frost cooled cake. Cover top with sugar sprinkles, if desired.