Purple-Ribbon Pumpkin Cake

• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 4 large eggs
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 packages (3 ounces each) cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Chopped pecans, optional

1. In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, beat cream cheese until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake; garnish with pecan if desired.

solidpack pumpkin, sugar, eggs, vegetable oil, flour, baking soda, ground cinnamon, ground cloves, salt, ground ginger, ground nutmeg, cream cheese, sugar, vanilla, pecans

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