Categories: Cakes

Ingredients

• 1 can (15 oz.) solid-pack pumpkin
• 2 C sugar
• 4 eggs
• 1 C vegetable oil
• 2 C all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1/2 tsp salt
• 1/2 tsp ground giner
• 1/4 tsp ground nutmet
• CREAM CHEESE FROSTING
• 2 pkg (3 oz. each) cream cheese, softened
• 2 C confectioners' sugar
• 1 tsp vanilla extract

Directions

1. In a large mixing bowl, beat pumpkin, sugar, eggs and oil until well blended.
2. Combine flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg, gradually beat into pumpkin mixture until well blended.
3. Pour into a greased and floured 10 inch fluted tube pan.
4. Bake at 350 degrees for 55-65 minutes or until cake springs back when lightly touched.
5. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
6. In a small mixing bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla. Beat until smooth. Frost top and sides of cake.

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