Pumpkin Cake with Cream Cheese Frosting

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THE single most perfect cake for the fall season!!  So utterly moist and flavorful, this is one of my new favorite recipes.  It's a major hit at showers and parties and will drive you crazy with how many people ask you to give them the recipe.

{What you need}

• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
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{frosting}

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
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• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round pans. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.  In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture.  Spread batter into prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool completely.  Combine all frosting ingredients and frost as desired, stacking the cakes with frosting in between.
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• Inspired by this recipe and this recipe.