CAKE
2 c All-purpose flour 2 ts Baking soda
4 Eggs, beaten 2 c Sugar
2 ts Ground cinnamon 2 c Pumpkin puree
1/2 ts Salt 1 c Vegetable oil
FROSTING
1 Stick butter 1 ts Vanilla extract
8 oz Cream cheese 1 Box powdered sugar
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 1/2 hour before serving.
Yields
24 servings