Ingredients
1 can (15 ounces) pumpkin1-1/2 cups sugar4 large eggs, room temperature1 cup canola oil2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt2 teaspoons ground cinnamon1/4 teaspoon ground clovesFROSTING:1/2 cup butter, softened6 ounces cream cheese, softened2 teaspoons vanilla extract4-1/2 cups confectioners’ sugar24 candy pumpkins, optional
Preparation
Preheat oven to 350°. Grease a 15x10x1-in. pan.
Beat together first 4 ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack.
For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.
