This kind of pumpkin cake is good pretty much at any time of the year! In the fall, we tend to think of pumpkin more than any other time and they seem to be in every direction we turn. You will see many different decorations in the stores as well as many different food items being made with some kind of pumpkin recipe. This particular recipe is going to call for the use a can pumpkin which is why this recipe is good for any time of the year.
2 tsp baking powder
2 tsp baking soda
2 cups all purpose flour
2 tsp cinnamon
2 cups granulated sugar
1 cup vegetable oil
1 ¾ cups solid packed pumpkin
To start this recipe, you will need to measure the flour, baking soda and powder, cinnamon and the salt. Set them aside in a medium sized mixing bowl.
In a large mixing bowl, combine and beat the eggs sugar, oil and the pumpkin. Make sure to mix very well after each addition. Add the dry mixture in the medium bowl and mix together thoroughly.
Spread the prepared batter into a heavily greased and floured baking pan about a 13×9 size.
Take the cake out of the oven after baking in a preheated 350 degree oven for around 45 minutes. You can test the cake by sticking a tooth pick into the middle of the cake and if it comes out clean, it done.
Once the cake has been allowed to sit on a cooling wrack and cool, frost the cake with a cream cheese frosting of your choice.
You can then cut the cake into squares (whatever size your want) and simply serve!
Your guests are sure to enjoy!