pumpkin sheet cake with cream cheese frosting

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We look forward to October all year for lots of reasons...birthdays....fall leaves...garden harvest...and mostly: pumpkin. It just seems like pumpkin things taste so much better in October than say, May or July. This pumpkin cake has been served at my home every October for 5 years now. I tried it for the first time when my daughter turned 8 and this week she turns 13!! It is most often her 'requested' birthday cake, as it is once again this year.

Our Favorite Pumpkin Sheet Cake with Cream Cheese Frosting:

1 1/2 cup sugar
1 15 oz. can pumpkin
1 cup vegetable oil
4 eggs
2 cups flour

2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cloves

Mix together the sugar through flour. Gradually add the rest of the ingredients. Pour into a greased 10 x 15 pan and bake at 350 degrees for 20-25 minutes.
Let cool completely then frost:

Cream Cheese frosting

1 8 oz. package cream cheese, softened
2 teaspoons vanilla
Beat until smooth, then add 4 1/2 cups powdered sugar.

After frosting, decorate with 24 candy pumpkins. I like to squeeze in 30...
Serves 24. Or 30. :)