Pumpkin spiced cake #3

Yield: 24 servings

Measure Ingredient
2 cups All-purpose flour
4 Eggs, beaten
2 teaspoons Ground cinnamon
½ teaspoon Salt
1 Stick butter
8 ounces Cream cheese
2 teaspoons Baking soda
2 cups Sugar
2 cups Pumpkin puree
1 cup Vegetable oil
1 teaspoon Vanilla extract
1 Box powdered sugar

CAKE

FROSTING

In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In another bowl, mix eggs and sugar until blended - add salad oil and mix well. Add pumpkin, mix well; combine with first bowl. Pour mixture into tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting.

FROSTING: Blend butter and cream cheese together, add vanilla. Gradually add powdered sugar until well blended. Frost cooled cake, place in refrigerator.

Remove from refrigerator ½ hour before serving.

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