Pumpkin Cake and Frosting

Name: Pumpkin Cake and Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12-15 serving(s)
Ingredients: 4 eggs, slightly beaten; 3/4 cup salad oil; 2 cups sugar; 2 cups pumpkin; 3 teaspoons pumpkin pie spice; 3/4 teaspoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 cups all-purpose flour, unsifted; 8 ounces cream cheese; 1 lb powdered sugar; 1 teaspoon vanilla

Submitted by Chef Lily Ann

"I like pumpkin pie, but when I got the pumpkin cake recipe from a friend at work and tried it--now I like the pumpkin cake better."

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Ready In:: 55mins
Ingredients:: 12
Serves:: 12-15

ingredients

4 eggs, slightly beaten
³⁄₄ cup salad oil
2 cups sugar
2 cups pumpkin
3 teaspoons pumpkin pie spice
³⁄₄ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour, unsifted
Frosting
8 ounces cream cheese
1 lb powdered sugar
1 teaspoon vanilla

directions

With an electric mixer blend the eggs, oil, sugar, and pumpkin; set aside.
Stir together the pumpkin pie spice, salt, baking powder, soda, and flour until blended; add to pumpkin mixture and beat until well blended. Pour mixture into a greased and flour-dusted 10x15-inch pan or evenly divided into two 9-inch square pans.
Bake in a 350°F oven until edges begin to pull away from sides and center springs back when lightly touched, about 35 minutes.
Remove and let cool in pan. I generally use 10x15-inch Pyrex glass baking dish.
FROSTING: Mix together until smooth and spread on cooled cake.