It's the Great Pumpkin Cake with Cream Cheese Icing recipe

Temperature: 350 ° F

Ingredients

It's the Great Pumpkin Cake
  • 2 Cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 3 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 2 cups Sugar
  • 1 1/2 cups Vegetable Oil
  • 4 large Eggs
  • 1  15 ounce can of Pumpkin
Cream Cheese Icing
  • 8 ounces Cream Cheese, softened
  • 1/2 cup Butter, softened
  • 2 teaspoons Vanilla Extract
  • 1 pound Powdered Sugar
  • 2 Tablespoons Milk

Instructions

In a medium bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Set aside.
With an electric mixer in a large bowl, combine the sugar and oil on low speed. Add the eggs, one at a time, beating well between each addition. Add the dry ingredients slowly, mixing well. Add the pumpkin and mix well.
Grease and flour any Kaiser 12 cup Bundform pan (my favorite is the Kaisercast Classic Bundform Pan). Pour batter evenly into pan, place in the center of a 350 degree oven and bake for one hour.
Remove cake from oven and cool in pan for 15 minutes. Remove cake from pan and cool completely on a wire rack. Frost with Cream Cheese Icing.
CREAM CHEESE ICING:
With an electric mixer in a medium bowl, cream the butter and cream cheese until light. Add the vanilla and mix. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Add milk and mix well. Icing should be a spreading consistency. If too thin, add a little more milk. If too thick, add a little more powdered sugar.
Spread icing on cooled cake.
(Serves 20)

Submitted By: L. Marshall - Ozona, TX