|Canned pumpkin||16 Ounce (1 Can, 454 Gram)|
|All purpose flour||500 Milliliter (2 Cups)|
|Baking powder||10 Milliliter (2 Teaspoon)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Ground cinnamon||1 Teaspoon (5 Milliliter)|
|Ground nutmeg||1⁄2 Teaspoon (2 Milliliter)|
|Sugar||250 Milliliter (1 Cup)|
|Firmly packed brown sugar||250 Milliliter (1 Cup)|
|Vegetable oil||250 Milliliter (1 Cup)|
In large mixer bowl, add all ingredients in order listed and mix at LOW until flour is moistened then at MEDIUM until smooth.
Pour into a greased 13x9*2-inch (33x23x5 cm) baking pan.
Bake at 350°F (180°C) for 45 minutes, or until toothpick inserted near center comes out clean.
Cool thoroughly and frost with Butter Cream Cheese Frosting