Ingredients
Cake
- 4 eggs
- 1 small can pumpkin
- 1⅔ cups sugar
- 1 cup oil
- 2 cups flour
- 2 tsp baking powder
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
Cream Cheese Frosting
- 2 (3 oz) packages cream cheese, softened
- 1 cup butter (2 sticks), softened
- 2 tsp vanilla
- 4 cups confectioners' sugar
Directions
- Preheat oven to 350°F.
- Blend eggs together in a bowl.
- Add pumpkin, sugar, and oil. Mix well.
- Stir in flour, baking powder, vanilla, salt, baking soda, and cinnamon.
- Pour batter into a greased pan.
- Bake at 350°F for 30 minutes.
- For frosting: beat cream cheese and butter together until smooth. Add vanilla. Gradually add confectioners' sugar and beat until fluffy.
- Frost cake when completely cooled.
Tip: This cake is incredibly moist from the pumpkin. It actually tastes better the next day after the flavors have had time to settle.