Pumpkin Cake with The Ultimate Whipped Cream Cheese Frosting

Long ago I was inspired from an ancient Betty Crocker recipe for pumpkin bars.  I developed this cake, as when making pumpkin risotto I always had leftover pumpkin.  The result was a fluffy moist cake with the light and delicious flavor of pumpkin and the best part is your house smells wonderful while it is baking and the resulting cake is even better than it smells!  The cream cheese frosting is a TRUE cream cheese frosting, not very sweet, but the flavors blend perfectly so you may enjoy every bite.

Pumpkin Cake with 

The Ultimate Whipped Cream Cheese Frosting

For the cake:

2 cups all purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

4 eggs, beaten

1/2 the contents of a 15-oz can of pumpkin (approximately)

1 cup vegetable oil

1 1/2 cup superfine sugar (regular sugar will work fine as well)

chopped walnuts for garnish (optional)

BVC's The Ultimate Whipped Cream Cheese Frosting (recipe also follows below on this recipe)

Preheat oven to 350 degrees.

In a 9x13 inch pyrex baking dish spray with Baking spray or lightly coat with cooking oil.

In on bowl combine flour, baking powder, baking soda, salt, and cinnamon.

In a separate larger bowl beat the four eggs and whisk in the pumpkin and vegetable oil then whisk in the sugar 1/2 cup at a time.  Once these ingredients are combined, slowly whisk into the egg mixture the dry ingredients until well combined.  Pour into the baking dish and bake for approximately 25-35 minutes until a wooden toothpick comes out clean.

Allow to cool before frosting.

For The Ultimate Cream Cheese Frosting:

2 x 8 oz packages cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tsp vanilla extract
2 1/2 cups confectioners sugar, sifted

Cream together the cream cheese and butter until fluffy.  Add vanilla and beat in.  Slowly add in the sugar and continue beating until well combined and soft.  Spread over cooled cake.  Top with walnuts if desired.