Pumpkin Cake with Cream Cheese Frosting

It's so moist and light and fluffy! I was very excited when Adalis brought this cake and recipe home from work.

4 eggs
1 1/4 C sugar
1 C canola oil

15 oz can of pumpkin

2 C (10 oz) sifted flour
2 t baking powder
2 t ground cinnamon
1 1/4 t salt
1 t baking soda

Preheat oven 350. Grease a 13x10" baking pan.

Beat eggs, sugar, and oil with mixer until pale yellow, light and fluffy. Add pumpkin and beat till fluffy.

Mix the rest of the ingredients in a separate bowl, then add to pumpkin and mix at low speed until thoroughly combined and the batter is smooth. Spread batter into pan and bake for 30-35 minutes or until a tester comes out clean.

Let cool completely before frosting.

Cream Cheese frosting

1 8 oz package of cream cheese, softened
1/2 stick (1/4 C) butter at room temp
1 1/2 C powdered sugar
1/2 t vanilla extract

Beat beat beat it all.