1/2 c. butter
1 1/4 c. sugar
2 eggs
2 1/3 c. sifted all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. pumpkin pie spice
1 c. canned pumpkin
3/4 c. milk

Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, salt, soda, cinnamon, ginger and pumpkin pie spice. Blend pumpkin and milk. Add dry ingredients alternately with pumpkin mixture. Stir just until blended. Turn into greased and floured 13 x 9 inch pan. Bake in oven at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick. Cool and spread top with Orange Cream Cheese Frosting.

Orange Cream Cheese Frosting: Blend 3 ounces softened cream cheese with 2 tablespoons orange juice and 1 teaspoon grated orange rind. Add 1/8 teaspoon salt. Gradually beat in 3 cups sifted confectioners' sugar.