Cinderella Cake

By Foodiewife

Ingredients

• Coachman's Icing:
• 2 cups sugar
• 4 eggs
• 1 cups vegetable oil
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1-15 oz. can pumpkin puree
• 1 teaspoon vanilla
• 4 oz. cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla
• 1/2 cup nuts, chopped (optional)

Preparation

Step 1

For the cake:
Beat sugar and eggs til well blended and light in color. Add oil, continuing to beat. Combine dry ingredients to egg mixture. Add pumpkin and mix well. Pour into greased 9-inch bundt pan.

Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto baking rack or platter and allow to cool completely. Frost with Coachman's Icing.

For the icing:
In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. Frost and top with chopped walnuts or pecans (optional) before icing sets.