Pumpkin Pie Cake

Found 3 cans of pumpkin in my cupboard and thought I'd take a stab at a new cake. I used my trusty bundt pan because that's always easy. Something about it reminded me of pie, thus the name. Hope you like it.

What you'll need:

15 oz can Pumpkin
2 Eggs
1/3 C Milk
2 t Vanilla
1/4 C Oil
1 3/4 C Flour
1 C Sugar
1/3 C Brown Sugar
1 t baking Soda
1/2 t salt
1 t Nutmeg
2 t Cinnamon

Mix the wet ingredients, add the dry. I used a whisk to get out all of the lumps. Pour into sprayed bundt pan. Bake in preheated 350 degree oven for about 35-40 minutes. Check with tester (stick a skewer in the middle of the cake and if it comes out with out wet batter, it's done), if it comes out clean, you're good to go.

Cool for 10 minutes and invert on plate. Frost lightly with cream cheese frosting. Serve.

This is my recipe for cream cheese frosting. I probably used a third of this recipe and put the rest in the fridge for another day.

Cream Cheese Frosting
1 brick Cream Cheese~softened, yep low fat
1 stick butter~softened
2 t Vanilla
4 C Powdered Sugar

Mix together and frost

Ready for the oven

Out of the oven

Ready to eat