**My mom used to make these growing up. They are tried and true YUMMY. The cake is always so moist and you can never go wrong with cream cheese frosting. This is a perfect dessert for all the fall and winter festivities.**
1 2/3 cup sugar
1 cup oil
1 15oz can pumpkin puree
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Beat the eggs, sugar, oil and pumpkin until light and fluffy.
In a seperate bowl add remaining dry ingredients and stir to combine. Slowly add to the wet mixture until well blended.
Grease a jelly roll pan. (I use my Pampered Chef Bar pan) Pour mixture into pan. Spread out evenly.
Bake at 350 degrees for about 25 minutes. Let cool completely and then frost.
Cream Cheese Frosting
1 stick butter
1 8oz cream cheese (I used light and it turned out great)
1 lb box of powdered sugar
1 tsp vanilla
Beat with mixer until fluffy. Spread over cake when cooled.