Ingredients
1 can (15 ounces) solid-pack pumpkin2 cups sugar4 large eggs1 cup vegetable oil2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon ground cloves1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground nutmegCREAM CHEESE FROSTING:2 packages (3 ounces each) cream cheese, softened2 cups confectioners’ sugar1 teaspoon vanilla extractChopped pecans, optional
Preparation
In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cake; garnish with pecan if desired.
