Pumpkin Cake

I am a huge fan of pumpkin!  When I was in college we would make frequent visits to Great Harvest (a bread store) on Tuesdays to get free samples of their pumpkin bread.  I know, I know....a very cheap, college student kind of thing to do.  I've tried to make it up by actually buying a loaf or two when I go there now.  When I started dating my husband I made him go in there with me one night and he was embarrassed by the whole ordeal.  I thought poor college students had no shame--but apparently he did and so we laughed about it and I stopped mooching their yummy pumpkin bread after that.

So this cake does a fantastic job of fulfilling my pumpkin love.  It is really, really moist and pares perfectly with the cream cheese frosting.  Which, I must add, I am not usually a big fan of.  But I love the frosting with this particular cake.  I also love that you make it on a 10x15 pan and so it goes great when you're taking dessert to a crowd.  Try it...I think you'll like it even if you don't love pumpkin as much as I do. This was the cake that I even made for my daughter's first birthday many years ago.

Pumpkin Cake from Barbs (aka my mom)

2 C flour

1 tsp soda

2 tsp baking powder

1/2 tsp salt

2 C granulated sugar

4 eggs, well beaten

2 C pumpkin

2 tsp cinnamon

1 tsp vanilla

1 C vegetable oil

Beat eggs; add pumpkin, cinnamon, oil, and vanilla.  Mix well.  Add rest of dry ingredients. Grease a 10x15 inch pan.  Pour batter into pan.  Bake at 350 for 20-25 minutes.  Spread on frosting after cooled.

Frosting:

8 oz cream cheese

1/2 C butter

1 tsp vanilla

2 C powdered sugar

Combine and mix until well blended.