Pumpkin Cake

Since Thanksgiving is just 2 days away, I thought you might enjoy a "pumpkin pie alternative". This has been a hit at several fall parties so far this season, so I thought you might enjoy as well. It's dense and moist like a pound cake, with a scrumptious cream cheese frosting.

Of course I've had a jump start on holiday eating with sweets like these! Enjoy!


Cake Ingredients:
4 Eggs
1 2/3 c. Sugar
1 c. Vegetable oil
1 15 oz. Can of pumpkin
2 c. Sifted all purpose flour
2 tsp. Baking powder
2 tsp. Ground cinnamon
1 tsp. Salt
1 tsp. Baking soda

Icing Ingredients:
1 3 oz. Package of cream cheese, softened (the small square one)
½ c. Butter or margarine, softened
2 c. Sifted powdered sugar
1 tsp. Vanilla extract

• Preheat oven to 350°.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter in an ungreased nonstick 13X10 baking pan. Bake for 30 minutes. Let cool completely before frosting.
• To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin cake.