4 eggs
1 2/3 cups sugar
1 cup oil
1 (16 oz.) can pumpkin
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

In mixing bowl, beat together egg, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add to the pumpkin mixture and mix thoroughly. Spread batter in ungreased 15x10-inch pan. Also works well in cupcake tins or pumpkin-shaped tins.

Bake at 350°F for 25 to 30 minutes. Cool. Frost with cream cheese icing.

Cream Cheese Icing:

1 (3 oz.) package cream cheese
1/2 cup (1 stick) butter, softened
1 tsp. vanilla
2 cups powdered sugar
food coloring (optional)

Cream together cheese and butter, stir in vanilla and powdered sugar a little at a time, beating until smooth. Looks festive with food coloring added to the mixture.

Submitted by: Ann Dugan