Pumpkn Cake

The perfect fall dessert and so easy too! NEED: 2 cups all- purpose flour 2 teaspoons of baking powder 1 teaspoon of baking soda 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 teaspoon salt 4 large eggs 1 cup vegetable oil 1 2/3 cups granulated sugar 1 (15 ounce) can of pumpkin (not pumpkin pie mix) Place oven racks in center of oven and pre heat to 305 degrees. Spray or grease a 9 x 13 baking pan. Mix together the flour, baking powder, baking soda, salt and spices in small bowl, set aside. In large bowl beat eggs, sugar and oil together until thick...about 4 to 5 minutes. Slowly add the flour mixture and mix until blended well. There maybe a few small lumps, which is fine. Pour evenly into pan and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Frosting: Cream Cheese Frosting Use a pre made can of frosting or make your own..very simple for yummmy. 1 1/2 cups confectioners sugar 6 tablespoons of unsalted butter, softened 1 8 ounce package of cream cheese...cut into pieces and softened 1 teaspoon of vanilla With mixer on medium, beat butter and cofectioners sugar until fluffy. ( it is best to add the sugar a bit at a time) Beat for 2 to 3 minutes. Add cream cheese a piece at a time and beat until smooth...add vanilla and beat until blended. This cake can be refriderated for up to 3 days. It is best when served at room temperature. Enjoy!