Pumpkin Cake with Cream Cheese Frosting

Maybe I'm severely addicted to this cake. Maybe I've eaten almost an entire 8x8 pan of it by myself in just three days (okay, husband had a few pieces too). Maybe it's because pumpkin is the perfect flavor for fall and nothing, I repeat, nothing beats cream cheese frosting. (Well, except maybe white chocolate raspberry cream cheese frosting... but that's another post.) Anyway. Make this cake. You don't need a reason. It's fall, what more reason do you need?

Pumpkin Cake with Cream Cheese Frosting

Cake:
4 eggs
1 and 2/3 cup sugar
1 cup oil
1 (16 oz) can pumpkin
2 cup flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda

Frosting:
1 (8oz) package cream cheese
1/2 cup butter
1 tsp. vanilla
2-3 cups powdered sugar

Preheat oven to 350 degrees.

Mix the eggs, sugar, oil, vanilla, and pumpkin until smooth. Stir together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter in a greased 9 by 13 inch baking pan. Bake for 25-30 minutes. Let cool completely before frosting. {Or not! Who doesn't love warm cake and melty frosting?}

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin cake. {Or warm pumpkin cake!!}

I found this recipe on a random recipe blog years ago, before I had a good system for saving recipes, marking the source, etc, and I had never made it. But then my friend Joanna made it, and it was amazing, and I was craving more the next day. She hadn't sent me the recipe yet but I went searching through my files to see if I had a recipe for something similar. I made this and later that night she sent me her recipe - it was the same one! Crazy. That's my story.