Pumpkin season is in full swing and this would be a great addition to any of your fall gatherings. This is another tried and true recipe from Taste Of Home! This was easy to make and I love the cream cheese frosting so much better than the canned, but of course, if you are short on time, grab a can of your favorite cream cheese frosting!
1 can solid pack pumpkin (15 ounces)
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 ounces cream cheese, softened
5 Tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar
3-4 teaspoons whole milk
Chopped nuts to sprinkle over the top
In a large bowl beat pumpkin, sugar, and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt in another bowl and mix. Gradually add the flour mixture into the pumpkin mixture mixing until well blended.
Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting, in a small bowl beat the cream cheese, butter, and vanilla until fluffy. Gradually beat the powdered sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts.