Ingredients
1 can (15 ounces) solid-pack pumpkin2 cups sugar1 cup canola oil4 large eggs, lightly beaten2 cups all-purpose flour2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon saltFROSTING:3 ounces cream cheese, softened5 tablespoons butter, softened1 teaspoon vanilla extract1-3/4 cups confectioners’ sugar3 to 4 teaspoons whole milkChopped nuts
Preparation
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.
Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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.
