Frosted Pumpkin Cake
1 package of yellow cake mix
1 can (15oz) of pack pumpkin
½ cup oil
2 tsp ground cinnamon
1 tsp baking soda
Cream cheese icing
• In a large bowl, combine mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Grease 2, 8 inch round pans and divide batter into them. Bake at 350 degrees for approximately 30-35 or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire rack and then cool completely.
• For icing, soften an 8-ounce package of cream cheese and ½ cup of butter. Beat until fluffy. Add 4 cups of confectioner’s icing sugar and 1 tsp of vanilla then beat until smooth. You can double the recipe if you feel you may need more icing.
• Put icing on one of the cakes and then place other cake on top and finish icing entire cake! When you serve it sprinkle a little touch of cinnamon on top!