Purple Ribbon Pumpkin Cake
|Canned solid pack pumpkin||15 Ounce (1 Can)|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground cloves||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Cream cheese frosting|
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounces Each)|
|Confectioners sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
In a large mixing bowl, beat the pumpkin, sugar, eggs and oil until well blended.
Combine flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
Pour into a greased and floured 10-in.fluted tube pan.
Bake at 3500 for 55-65 minutes or until the cake springs back when lightly touched.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small mixing bowl, beat cream cheese until fluffy.
Add confectioners' sugar and vanilla; beat until smooth.
Frost top and sides of cake.
Garnish with pecan halves if desired.