Ingredients

The following ingredients have 4 Servings
  • CAKE
  • 4 - eggs
  • 1 cup(s) canola oil
  • 1 2/3 cup(s) sugar
  • 1 teaspoon(s) pure vanilla extract
  • 1 can(s) pumpkin, 16 oz.
  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) ginger
  • dash(es) of cloves, nutmeg
  • FROSTING
  • 1 package(s) cream cheese, 8 oz., room temperature
  • 6 tablespoon(s) butter, room temperature
  • 1 teaspoon(s) vanilla
  • 1-2 tablespoon(s) milk
  • 3 cup(s) powdered sugar
  • chopped walnuts (optional)

Instruction

  • Cream eggs, oil, sugar, and vanilla until light and fluffy. Add pumpkin. Blend well.
  • Stir together dry ingredients. Add to pumpkin mixture until well blended.
  • Spread batter in a greased and floured 15X10X1 baking pan. I line my pan with parchment paper.
  • Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool completely.
  • Cream butter and cream cheese. Add vanilla. Beat. Add powdered sugar. Add milk a little at a time to reach the right consistency. Frosting should be easy to spread.
  • Frost and sprinkle with chopped walnuts if desired.