I just made this and it came out very yummy (and was super easy, too)! Happy Halloween!
Great Aunt Helen's Pumpkin Cake (from the latest Penzey's catalog)
1 2/3 c sugar
2 c pureed pumpkin (one can Libby’s)
1 c veggie oil
2 tsp Pumpkin spice or cinnamon
1 tsp vanilla extract
2 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c chopped nuts
Preheat oven to 350. In a large bowl, beat eggs until frothy. Add sugar, pumpkin, oil, spices and beat until well blended. Add the rest of the ingredients and mix gently to combine.
Pour into a ungreased 9x13 pan and back 30-40 min until cake is golden brown. It should be pulling away from the sides of the pan and will spring back when lightly pressed. Remove from oven and cool at least an hour before frosting.
3-4 oz cream cheese
1/2 c butter
3/4 c powdered sugar
1 tsp vanilla
Beat creams cheese and room temp butter together with the sugar and vanilla until light and fluffy. Add a bit more sugar if the frosting needs to be stiffer. Double the recipe for a thick layer.
**I substituted all but about 2tbl of applesauce for the oil and doubled the frosting recipe. Really nummy. The recipe rises well and I think it would work well for 2, 9inch layers or plenty of cupcakes.