Pumpkin Sheet Cake

• 1 (15 ounce) can canned pumpkin puree
• 2 cups white sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 (3 ounce) package cream cheese
• 5 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 ¾ cups confectioners’ sugar
• 3 teaspoons milk
• 1 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15-inch baking pan.
2. Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.
3. Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.
4. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.
5. Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners’ sugar; add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts.