Pumpkin Pecan Cake

• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 1-1/2 cups canola oil
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 2 teaspoons vanilla extract

1. In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
2. Transfer to a greased
3. . Bake at 350u0b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

solidpack pumpkin, sugar, canola oil, eggs, flour, ground cinnamon, baking soda, salt, pecans, cream cheese, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/pumpkin-pecan-cake/ (may not work)