Pumpkin Sheet Cake

1 1/2 cups sugar

1 can (15 ounces) solid-packing pumpkin

1 cup vegetable oil

4 eggs

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

Cream Cheese Frosting

2 packages (3 ounces each) cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

4 1/2 cups confectioners' sugar

24 candy pumpkins

In a large mixing bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.

Pour into a greased 15 in x 10 in x 1 in baking pan. (I used a cookie sheet and it worked just fine) Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.