Pumpkin Cake with Cream Cheese Frosting

Okay I actually haven't made this recently. I came across this recipe last fall and then forgot where I found it and after a few months searching every blog I follow I finally found it. This seriously was the best pumpkin cake I have ever had. The cream cheese frosting is amazing too. It may not be fall yet, so all the pumpkin recipes aren't in season, but make it anyway. DELICIOUS!

Pumpkin Cake with Cream Cheese Frosting
Recipe & Photo from Mrs. Harding Cooks

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!!}