1 1/2
Cups Sugar
1
Can Solid Pack Pumpkin
1
Cup Vegetable Oil
4
Eggs
2
Cups Flour
2
tsp. Baking Powder
2
tsp. Cinnamon
1
tsp. Baking Soda
1/4
tsp. Salt
Cream Cheese Frosting:
8
oz. Cream Cheese, softened
1/2
Cup Butter, softened
2
tsp. Vanilla
4 1/2
Cups Powdered Sugar
24
Candy Pumpkins
In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine flour, baking powder, cinnamon, baking soda, and salt; gradually add to pumpkin mixture and mix well. Pour into a greased 15" x 10" x 1" baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small bowl beat the cream cheese, butter and vanilla until smooth. Gradually beat in powdered sugar. Spread over cooled cake; garnish with candy pumpkins. Cover and refrigerate until serving.
