Frost on the Pumpkin Cake

A few years ago my dear friend Kimberly was living abroad in Bahrain and emailed me a recipe for the best pumpkin cake she'd ever had. She had gone to a church activity and went through a bit of work to try and track down the woman who made the pumpkin cake. Turns out the woman had come from Saudi, where apparently the pumpkin cake is amazing! Kimberly emailed me the recipe and my mom made it for my 30th birthday and it made my day. I made it again just this weekend and once again it got rave reviews. It is a very moist cake, but not dense, quite fluffy. And the cream cheese frosting puts it over the top. The recipe makes a 9 x 13 pan, and you get nice, thick pieces. Add this to your pumpkin recipes today, and thanks Kimberly!


Frost on the Pumpkin Cake

Combine and Mix well:
4 eggs
2 cups sugar
1 cup oil

Add:
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
Mix Well.

Add:
1 15 oz. can pumpkin
1 tsp. vanilla
Mix well
Pour into a 9 x 13 greased and floured pan.
Bake at 350 for 35 to 40 minutes or until test done.

Frost with the following when completely cool.
Mix together until smooth:
1 (8 oz.) cream cheese
1/4 cup butter
1 lb. powdered sugar
2 tsp vanilla