Pumpkin Sheet Cake

I just keep on making pumpkin treats! Oh how I love Fall. This one is from Eat at Home and it was so yummy. I took the cheater way out and used a tub of cream cheese frosting, but next time I'll try the homemade frosting suggested.

Pumpkin Sheet Cake

15 oz can pumpkin
2 cups sugar
1 cup canola oil
4 eggs, beaten
2 cups flour (+ 1/4 cup for high altitude)
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

In a mixing bowl, beat the pumpkin, sugar, and oil. Add eggs and mix well. Combine dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10x15 jelly roll pan. Bake for 25-30 minutes at 350 degrees.

Cool cake completely and then frost with cream cheese frosting.

Cream Cheese Frosting:
5 tablespoons butter, softened
3 oz cream cheese, softened
1 teaspoon vanilla
1 3/4 cup powdered sugar
3-4 tablespoons milk

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a little bit at a time until you get it to a nice spreadable consistency. Spread on cooled cake.