Pumpkin Cake With Cream Cheese Frosting

• FOR THE CAKE:
• 4 whole Eggs
• 1-1/2 cup Sugar
• 1 can Pumpkin, 15-ounce
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 2-1/2 teaspoons Ground Cinnamon
• FOR THE FROSTING:
• 1 package Cream Cheese 8 Ounce
• 1/2 cups Butter, Softened
• 2 cups Confectioners Sugar
• 1-1/2 teaspoon Vanilla Extract
• 1 cup Toffee Bits

1. Preheat oven to 350 degrees F and prepare a 9x13 baking pan with non-stick baking spray or butter and flour.
2. Whisk eggs until light and fluffy. Add sugar and beat until creamy in color. Add pumpkin and combine. Add remaining cake ingredients and beat until well-combined.
3. Pour into the prepared 13x9 cake pan and bake for 25 minutes until toothpick inserted in the center comes out clean.
4. Prepare frosting as the cake is baking. Cream the cream cheese with an electric mixer. Add in butter and cream together with cream cheese until light and fluffy.
5. Slowly add in confectioner's sugar until well-combined. Add in vanilla and cream until well-blended, light and fluffy.
6. Spread cream cheese frosting over the top of the cooled cake. Sprinkle toffee bits over the top.
7. Keep refrigerated.

cake, eggs, sugar, pumpkin, allpurpose, baking powder, salt, baking soda, ground cinnamon, frosting, cream cheese, butter, confectioners sugar, vanilla, toffee

Taken from tastykitchen.com/recipes/desserts/pumpkin-cake-with-cream-cheese-frosting/ (may not work)