Pumpkin Pleasure

Lately I've been into making desserts because I've never been that great at it. Since then I have made some fabulous things! This one is my husband's favorite and is great for this time of year. It will surely become a fall and Christmas tradition at our house. The recipe for the cake and frosting both came from allrecipes.com

Cake

INGREDIENTS

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• Dash of Pumpkin Spice (optional)
  
• 2 cups white sugar
• 1 1/4 cups vegetable oil (For something healthier, substitute 1/2 cup of cinnamon apple sauce with 3/4 cup of vegetable oil)
  
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 1 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease and flour a 12x18 inch pan. (I use a bundt cake pan which makes it look especially beautiful.) Sift together the flour, baking powder, baking soda, salt and cinnamon. (and pumpkin spice if you so choose) Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. (If you are using a bundt cake pan, it takes 50-60 minutes.)

Frosting - The frosting is a MUST! When it is done I put it in a ziploc bag, snip a tiny portion of the corner and drizzle it ALL OVER the cake. It looks very cool. Save extra frosting to serve on top of each piece of cake.

INGREDIENTS

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• Dash of Pumpkin Spice (optional)
  

DIRECTIONS

1. Cream together butter or margarine with the cream cheese. Then stir in vanilla.
2. Next, add the powdered sugar, slowly, keep beating until mixture is smooth.