Gluten Free Pumpkin Cake

• 3 eggs
• 12 cup oil
• 34 cup pumpkin puree or 34 cup butternut squash
• 12 cup brown sugar
• 1 teaspoon vanilla
• 1 cup almond meal
• 1 cup pamela's gluten-free baking mix
• 12 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 12 teaspoon salt

1. Preheat oven to 350 and grease the bottom of an 8" cake pan.
2. Use a blender to whisk the eggs until foamy.
3. Add oil, pumpkin or squash, sugar and vanilla and mix well.
4. In a separate bowl, mix together dry ingredients.
5. Add the dry ingredients to the wet and stir by hand until smooth.
6. Pour batter into prepared cake pan and cook on middle rack for 30 minutes.
7. Serve hot or cold.

eggs, oil, pumpkin puree, brown sugar, vanilla, almond meal, baking mix, baking powder, pumpkin pie spice, salt

Taken from www.food.com/recipe/gluten-free-pumpkin-cake-499314 (may not work)