2 c. sugar
2 c. flour
1 (16 oz.) can pumpkin
1 c. oil
4 eggs
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt

Combine sugar, flour, pumpkin, oil, eggs, cinnamon, baking powder, baking soda, and salt until well blended. Pour into greased and floured 9x13 pan or Bundt pan.

Bake in 350 degree oven for 35-45 minutes in cake pan or 1 hour in Bundt pan or until cake tests done. Remove from oven and cool. Remove from Bundt pan after cooling for 10 minutes. Frost.

FROSTING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 drop lemon juice
1 c. powdered sugar
1 tsp. vanilla

Cream butter and cream cheese. Stir in vanilla and enough powdered sugar for spreading consistency. Spread over cake.

NOTE: For Bundt, make 1/2 of the frosting recipe. Thin with milk to make a glaze. Drizzle on cake.