Looking for the perfect fall dessert? This Pumpkin Cake is perfect on its own but when you add the Cream Cheese Icing, you have a decadent dessert!
Preheat oven to 350° In a large mixing bowl, beat the pumpkin, sugar, and oil.
Add the eggs and continue mixing. In another bowl, combine the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet and beat or mix until blended -- pour into baking dishes.
Bake for 25-30 minutes or until the toothpick comes out clean -- and let cool completely Once cooled, slice off the rounded top of each of the cakes for a smooth top.
For the cream cheese icing, beat the butter until fluffy
Add the cream cheese, powdered sugar, and vanilla and beat until smooth If it needs to thicken up, put in the refrigerator.
If not, spread a layer on top of the first cake, add the second on top of the icing and ice the top layer. (optional) add some of the cake crumbs to the top of the cake
This cake can be enjoyed without the icing too. Or use the batter to make cupcakes or a bread loaf.