This cake is so moist and the cream cheese frosting is the perfect addition to this dessert that is a great for all occasions.
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
4 beaten eggs
1 15 oz. can pumpkin
1 cup of vegetable oil
1.) Mix together flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt in large bowl.
2.)Stir in eggs, pumpkin, and oil. Mix until combined.
3.)Spread batter into a 13 x 9 inch baking pan. Bake at 350° for 25-30 minutes until center of cake is done. Cool cake for 2 hours before frosting.
Cream Cheese Frosting
4 oz. softened cream cheese
1/4 cup of softened butter
1 teaspoon of vanilla extract
2 1/2-3 1/4 cups of powdered sugar
1.) Beat butter, cream cheese and vanilla extract with mixer until light and fluffy.
2.) Slowly add in powdered sugar, one cup at a time, until frosting reaches spreading consistency.
Note: makes about 2 cups, enough to frost top of 13 x 9 inch cake
*original recipe from BHG cookbook