Pumpkin Spiced Cake

• 2 cups flour, all-purpose
• 4 large eggs beaten
• 2 teaspoons cinnamon ground
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 cups sugar
• 2 cups pumpkin puree (canned)
• 1 cup vegetable oil
• 1 stick butter
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• 1 box powdered sugar

1. In one bowl, combine flour, cinnamon, baking soda and salt; set aside.
2. In another bowl, mix eggs and sugar until blended - add salad oil and mix well.
3. Add pumpkin, mix well; combine with first bowl.
4. Pour mixture into tube pan (bundt or angel food pan).
5. Bake at 350F (180C) F for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting.
6. FROSTING: Blend butter and cream cheese together, add vanilla.
7. Gradually add powdered sugar until well blended.
8. Frost cooled cake, place in refrigerator.
9. Remove from refrigerator 1/2 hour before serving.

flour, eggs, cinnamon ground, salt, baking soda, sugar, pumpkin puree, vegetable oil, butter, cream cheese, vanilla, powdered sugar

Taken from recipeland.com/recipe/v/pumpkin-spiced-cake-34037 (may not work)