Thanksgiving is almost here and I have one more pumpkin recipe to share with you!  This recipe was given to me from my wonderful aunt.  She is one of the funniest people I know and has such a positive attitude.  She always looks at the glass half full as opposed to half empty.  It’s an honor to be showcasing her recipe today and she is definitely what I’m thankful for this year!  This cake is very simple to make and it turns out delicious every time.  I hope you’ll share it with your family this year.   

Wishing you all a Happy Thanksgiving!
 
 

 

Ingredients are as follows:
 
1 (16 oz. can) pumpkin puree
1 1/2 C sugar
1 C oil
4 eggs, lightly beaten
2 C flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
 
frosting:
8 oz. cream cheese, softened
5 Tbsp. butter, softened
1 tsp. vanilla
2 C powdered sugar
3-4 tsp. milk
chopped nuts, optional
 
 
Directions:
 
Preheat oven to 350 degrees; grease a 15 x 10″ sheet pan.
 
 
Mix pumpkin, sugar, oil and eggs together.
 
 
Mix in the flour, baking soda, cinnamon and salt.
 
 
Pour into prepared pan.
 
 
Bake for 20-25 minutes; set aside to cool.
 
 
Beat cream cheese, butter and vanilla until creamy.
 
 
Whip in the powdered sugar; add enough milk until desired consistency.
 
 
Evenly spread the icing all over the cooled cake; sprinkle with nuts.
 
 
Slice, serve and enjoy!