Frosted Harvest Cake

• 1 can (15 ounces) solid-pack pumpkin
• 4 large eggs
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon milk
• 1/8 teaspoon salt
• 1-1/2 to 2 cups confectioners' sugar

1. In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
2. Pour into a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
3. In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost brownies. Store in the refrigerator.

solidpack pumpkin, eggs, canola oil, vanilla, flour, sugar, pumpkin pie spice, ground cinnamon, baking powder, baking soda, salt, butter, cream cheese, vanilla, milk, salt, sugar

Taken from www.tasteofhome.com/recipes/frosted-harvest-cake/ (may not work)