Sweet Tooth Tuesday: Pumpkin Cake

This cake is a new fall-favorite around here! It is easy, fast and delicious.

Mix together: 4 eggs

1 2/3 c. sugar

1 c. oil

1 15oz. can of pumpkin

Mix seperately: 3 t. baking powder

2 t. cinnamon

2 c. flour

1 t. salt

1 t. soda

Combine both mixtures together. Spread into an ungreased jelly-roll pan like this.....

.....and BAKE at 350 for 25-30 minutes, or until a toothpick inserted in the center comes out clean. When the cake is cool, frost with a cream cheese frosting of your choice.

I have ALWAYS sworn against margarine when cooking, but for this recipe, I break my own rule and use it for the frosting! It gives more of a whipped texture, and the cake is so moist and delicate that it is impossible to spread butter-recipe frosting on. Trust me.
Here is the recipe I use for the cream-cheese frosting.

6 oz. Cream cheese

1/2 c. Margarine (DO NOT USE BUTTER)

2 t. Vanilla

4-5 c. Powdered Sugar

Beat until fluffy!

Enjoy!

-Sherri