Shelly's Recipe

PUMPKIN CAKE WITH LEMON CREAM CHEESE FROSTING

Category: Cakes

Cake:
2 cups canned pumpkin
2 cups sugar
5 large eggs
1/2 cup vegetable oil
3 cups flour
1 tbsp baking powder
2 tsp baking soda
1 tbsp cinnamon
2 tsp ground ginger
1/2 tsp ground cloves and salt

Frosting:
1/2 cup butter, softened
1 tbsp vanilla
Zest of 1 lemon, grated
12 oz cream cheese
5 cups confectioners sugar

Preheat oven to 350. Butter and flour 2 (9 inch) round cake pans or one 9x12-inch cake pan; set aside.

In a large bowl, whisk together the pumpkin, sugar, eggs and oil. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves and salt into the bowl and stir until well combined. Divide the batter evenly into the pans. Bake at 350. for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let the cakes cool for 5 minutes in the pans and turn them out onto racks to cool completely.
Fill and frost the cake, with the bottoms of the layers together (if using two 9-inch round cake pans). Garnish as desired.

Frosting: In a large bowl, beat the butter, vanilla and zest until smooth. Add the cream cheese and beat just until blended. Sift the sugar into the bowl; beat until smooth. (Do not overbeat or the cheese will break down)