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Ingredients

  • Cake:

  • 2¬†teaspoons¬†baking powder

  • 2¬†cups¬†all-purpose flour

  • 1¬†teaspoon¬†baking soda

  • 1/2¬†teaspoon¬†salt

  • 1/2¬†teaspoon¬†dried ground cinnamon

  • 2¬†cups¬†sugar

  • 1/2¬†teaspoon¬†dried ground nutmeg

  • 1/2¬†teaspoon¬†dried ginger

  • 1/2¬†teaspoon¬†dried ground cloves

  • 4¬†large eggs

  • 1¬†cup¬†vegetable oil

  • 1¬†(15-ounce) can¬†solid packed pumpkin

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Ingredients

  • Frosting:

  • 8¬†ounces¬†cream cheese¬†at room temperature

  • 1/2¬†cup¬†unsalted butter¬†at room temperature

  • 1¬†teaspoon¬†vanilla extract

  • 1¬†pound¬†powdered sugar

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INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Mix flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a small bowl.  Set aside.
  • In a medium bowl, beat together eggs, oil, sugar, and pumpkin.  Gradually add the dry ingredients to egg mixture and blend well.
  • Pour the batter into an ungreased jelly roll pan (17x12x1) and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool completely.
  • Meanwhile, prepare to frost by beating together all frosting ingredients until smooth.  Frost cake.  Store in the refrigerator.

Credit: World Of Cooking

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