Pumpkin cake with cream cheese frosting

By Foodiewife

some people say to use whole wheat flour, and to use a combo of applesauce to replace some of the oil.

Ingredients

• Cream Cheese Frosting:
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups pumpkin puree or cooked mashed pumpkin
• 1/4 cup butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 pound confectioners' sugar, sifted
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans

Preparation

Step 1

Preparation:
Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well.

Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes.

Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

FROSTING:
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.