Pumpkin Cake!!

I LOVE baking with Pumpkin in the Fall. Pumpkin muffins, pumpkin bread, cookies...anything...I love it! Today I decided to make pumpkin cake with cream cheese frosting. I think I'll need to make my husband take some to work or deliver some to neighbors, otherwise I might sit here and eat the whole pan!

For the Pumpkin Cake:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon (Pampered Chef Cinnamon Plus!!)
• 1/2 teaspoon salt
• 1 teaspoon baking soda

For the Cream Cheese Frosting:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract

(and one little "helper" if you so desire)

Preheat the over to 350 degrees and grease a 9x13 baking pan.

Combine eggs, sugar, oil & pumpkin in large mixing bowl. Beat until smooth.

Hand mix together the flour, baking powder, cinnamon, salt & baking soda.

Cream together the wet and dry ingrediants until just mixed. Do not overmix.

Pour in baking pan and bake at 350 for about 30 minutes (until a toothpick inserted in the middle comes out clean)

Let cool completely.

While the cake is cooling cream together softened cream cheese, butter & vanilla.

Sift in confectioners’ sugar and stir until smooth.

For the heck of it I added a little bit of orange food coloring!

Don't forget to lick the spoon ;0)

Spread frosting on to cooled cake.

Or garnish with a few walnuts and enjoy!!

Bittersweet October. The mellow, messy, leaf-kicking, perfect pause between the opposing miseries of summer and winter. ~Carol Bishop Hipps

Recipe adapted from Paula Deen