Pumpkin Cake

This recipe makes delicious moist pumpkin cake with cream cheese frosting.

Ingredients:
4 eggs

2 cups sugar
1 cup vegetable oil
1 can (15 oz) pumpkin puree

2 tsp. vanilla
2 cups flour
1 Tbsp. Pumpkin pie spice
2 tsp. Cinnamon
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt

Frosting:
1 cup butter
8 oz. softened cream cheese
2 tsp. vanilla
4 cups powdered sugar

1-2 tsp. milk if needed
Dash of salt (if unsalted butter)

Mix the eggs until frothy. Add the sugar, oil, pumpkin puree, and vanilla. Beat on medium speed until well mixed, about 2 minutes. Combine dry ingredients – stir into pumpkin mixture or beat on low for about 1 minute. Mix well. Pour into greased sheet pan. Bake at 350 for around 25 minutes, or until it springs back to the touch or a toothpick comes out clean. Allow the cake to cool.

While it is cooling, begin the frosting. Beat the butter, cream cheese and vanilla and a little salt if needed together with an electric mixer until creamy. Gradually mix in the powdered sugar until smooth. Add the milk if needed to get it to a spreadable consistency. Spread evenly over the cooled cake and enjoy!