THE BEST CINDERELLA CAKE

INGREDIENTS

TO MAKE THE CAKE:

• 2 cups sugar
• 4 eggs
• 1 cup vegetable oil
• 2 cup flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1-15 oz. can pumpkin puree
• 1 teaspoon vanilla

TO MAKE THE FROSTING:

• 8 ounces cream cheese, softened
• 1 1/2 sticks unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla
• 1/2 cup toasted pecan pieces, chopped

INSTRUCTIONS

To Make the Cake: Beat sugar and eggs until creamy and light in color. Add oil, continuing to beat. Combine dry ingredients with a whisk, gradually mixing into to egg mixture. Add pumpkin, mix well. Pour into greased bundt pan. Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto baking rack to cool completely. Frost.

To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost and top with toasted pecans before frosting sets.

This article and recipe adapted from this site

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