Easy Pumpkin Cake

Crop Pumpkin


2 cups unbleached all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/2 cups sugar
1 cup vegetable oil
4 eggs
1 3/4 cups cooked and mashed pumpkin or winter squash

Cream cheese frosting:

8 oz cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
2-2 1/2 cups confectioners’ sugar, sifted

Preheat the oven to 350 F. Grease a 9×13 inch baking pan with butter and dust with flour.
To make the cake, combine the flour, baking powder, cinnamon, baking soda, and salt. Mix well.
Combine the sugar and oil and beat until light. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin. Add the flour mixture and beat just until thoroughly blended. Pour the batter into the prepared pan.
Bake for 30 to 35 minutes, until the top springs back when lightly touched.Cool completely on a rack.
To make the frosting, beat together the cream cheese, butter, and vanilla. Add 2 cups of the sugar and beat until smooth. If the frosting is too thin, add the additional 1/2 cup sugar and beat until smooth.
Spread evenly over the cooled cake.