Amish Pumpkin Cake

Oh yes. Pumpkin cake! With cream cheese frosting. It doesn't get much better than this! This is a very light pumpkin cake. What I mean by that is that the taste is not overwhelmingly pumpkin, just the perfect hint for the crisp fall weather! Whip up the frosting (I always add a little cinnamon to it) and enjoy! The recipe calls for a 9x9 pan, but since I don't have one of those, I used a funny little bunt-like pan (funny in the sense that it didn't have the hole in it) and needed to adjust the time accordingly (45 mins). It turned out great, though!

Amish Pumpkin Cake

• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup oil
• 1 cup flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

-- At medium speed, beat sugar & eggs for 2 minutes. Beat in pumpkin & oil. At low speed, add flour, cinnamon, baking soda, baking powder & salt. Beat 1 minutes. Bake for 20-25 minutes at 350 in a 9x9 pan. Cool on a wire rack.

Frosting:

• 3/4 cup confectioners sugar
• 1/2 cup cream cheese
• 2 Tbsp butter, softened
• 1/2 tsp vanilla

At low speed, beat confectioner's sugar, cream cheese, butter & vanilla for about 2 minutes or until fluffy.