Yield: 24 servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
4 \N | Eggs, beaten |
2 teaspoons | Ground cinnamon |
½ teaspoon | Salt |
1 \N | 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 \N | 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.