Ingredients
4eggs,large
1⅔cupswhite sugar
1cupvegetable oil
15ozpumpkin puree,(1 can)
2cupsall purpose flour
2tspbaking powder
1tspsalt
1tspbaking soda
2tspground cinnamon
1cream cheese,(8 oz), softened
1½cupswhipping cream,not whipped
1cuppowdered sugar
Preparation
Preheat oven to 350 degrees F. Grease a 9×13-inch pan and set aside.
In a large mixing bowl, add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.
In another mixing bowl, sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.
Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to cool.
Once the cake is cool, make the cream cheese whipping cream frosting. Add softened cream cheese, whipping cream, and powdered sugar to a large bowl. Beat until stiff peaks form and it is set.
Spread it over the cooled cake, then serve and enjoy!
