Pumpkin Cake with Cream Cheese Frosting

You will need:

Cake:

1 2/ 3 cup Sugar

1 cup Vegetable Oil

15 oz Pumpkin Puree

2 cup Flour

2 tsp Cinnamon

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

Frosting:

8 oz softened Cream Cheese

1/2 cup softened Butter

2 tsp Vanilla

6 cup Powdered Sugar

Method.

Preheat oven to 350˚. Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside. Beat eggs, sugar, oil and pumpkin in a large bowl until well blended. Slowly add dry ingredients to wet ingredients, mixing well. Pour into ungreased 9 x13” baking pan. Bake for 25-30 minutes or until set. Cool completely. Beat cream cheese, butter and vanilla until well blended. Slowly beat in powdered sugar. Spread frosting over cake and refrigerate until ready to serve.

Tip – I would normally cut back on the sugar and use 1 1/2 cup. You can add additional spices such as nutmeg and ginger, however, no more than 1 tsp each. Reduce the frosting measurements to half if you don’t need that much frosting.