PUMPKIN CAKE

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From Taste of Home


Every weekend in the fall I want to make apple and pumpkin recipes.  This pumpkin cake won last week.  This weekend it is apple brownies so stay tuned.

Ingredients

• 4 eggs
• 1-2/3 cups sugar
• 1 cup canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ICING:
• 1 package (3 ounces) cream cheese, softened
• 2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions

• In a bowl, beat the eggs, sugar, oil and pumpkin until well blended.
• Combine the flour, cinnamon, baking powder, baking soda and salt;
• gradually add to pumpkin mixture and mix well. Pour into an
• ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for
• 25-30 minutes or until set. Cool completely.
• For icing, beat the cream cheese, confectioners' sugar, butter and
• vanilla in a small bowl. Add enough milk to achieve spreading
• consistency. Spread over bars. Store in the refrigerator. Yield: 2
• dozen.