PUMPKIN CAKE

This is a recipe that my family has been making for years, and it's one that I look forward to around this time of year. My husband on the other hand, likes this recipe enough that he will sometimes ask me to make this cake for him for his birthday... in JULY! It really is so yummy, and it's great for those who don't like pumpkin pie because it still has that yummy pumpkin taste without the slimy texture.

CAKE WET INGREDIENTS:
4 eggs
1 2/3 c. sugar
1 c. oil
2 c. canned pumpkin



CAKE DRY INGREDIENTS:
2 c. flour
2 tsp baking powder
2 tsp cinnamon
1 t salt
1 t baking soda

DIRECTIONS:
Mix wet ingredients together and set aside. Mix dry ingredients together and add to the other pumpkin mixture ingredients. Lightly spray bottom of cookie sheet. Spread mixture into pan and bake at 350 degrees for 28-34 minutes. Cake is done when toothpick inserted comes out clean.

FROSTING INGREDIENTS:

8 oz cream cheese

1 cube butter or margarine

2 tsp vanilla

4 c. powdered sugar

DIRECTIONS:
Soften cream cheese and butter. Beat all ingredients together and spread on cooled cake.
NOTE: I feel that the cake tastes better if you let it sit in the fridge for several hours before serving.

This is a cake that you just can't get enough of!