2TspVanilla ExtractClear if you prefer very white icing
Instructions
To make the cake:
Preheat the oven to 350*F.
Coat a 13x9 baking dish with non-stick cooking spray and dust lightly with regular or gluten-free flour.
In a large mixing bowl, whisk the eggs together.
Add the sugar, oil, pumpkin puree, and mix until smooth.
In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
Gradually add the dry ingredients into the wet ingredients until well combined.
Evenly spread the batter into the prepared pan.
Bake at 350*F for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Carefully remove and place on a wire rack to fully cool.
To make the Frosting:
In a mixing bowl, cream together the butter and cream cheese until smooth.
Gradually add in the powdered sugar mixing well after each cup until the desired consistency is reached.
Add the vanilla and mix well.
Frost the cake once it's completely cooled.
Serve immediately or store in the fridge until ready to serve.
Notes
The Canned Pumpkin should be Pumpkin Puree, NOT Pumpkin Pie Filling.The powdered sugar will vary depending on consistency. Clear Vanilla will keep the icing super white.Store leftovers in the fridge in an airtight container.