EASY PUMPKIN CAKE

4 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder (Clabber Girl® Double Acting)
½ teaspoon salt
1 teaspoon vanilla
2 cups canned prepared pumpkin (do not use pumpkin pie mix! Only pure prepared pumpkin)

CREAM CHEESE ICING

8-ounce package cream cheese, softened
1 stick butter or margarine
1 box (1 lb.) confectioner's powdered sugar
1 teaspoon vanilla flavoring
(or you can use ready-made cream cheese icing...I do!)
Update: Betty Crocker® now has a new whipped cream cheese frosting that tastes wonderful on this cake!

CAKE PREPARATION

Preheat oven to 350°. Grease and flour 13x9" baking pan.

Combine eggs and granulated sugar; beat till creamed together. Add cooking oil. Mix all dry ingredients; add to eggs, sugar and oil mixture. Mix at low speed till all ingredients are combined. Add prepared pumpkin and vanilla flavoring. Beat at medium speed 3 minutes till all ingredients are combined. Pour into prepared baking pan and bake about 40-45 minutes or till cake springs back to touch. Note: Oven temperatures may vary. Because of the amount of moist ingredients in this cake it can appear to be done in the center when, in fact, it is not. Please test the cake for doneness by touching the center. Cake should spring back firmly to the touch! (it is hard to "overcook" this cake) :-)

ICING PREPARATION

Mix softened cream cheese and butter till blended. Gradually add powdered sugar; beat till smooth; add vanilla flavoring. Mix till blended. Spread icing over thoroughly cooled cake. (you may leave cake in the pan or invert on a serving dish)