2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp. baking soda, sifted
2 tsp. baking powder
2 tsp. cinnamon
3 large eggs, at room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 (15 oz.) pumpkin puree (or make your own!)

Preheat oven to 350°F. Using cooking spray or oil, grease a 9×13-inch non-stick baking pan or a glass Pyrex dish. Tip: If you’re serving it out of a metal pan, line it with parchment paper so you don’t scratch up your pan.

In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder and cinnamon.

In a second medium bowl, whisk together wet ingredients: eggs, oil and pumpkin, until well combined.

Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350°F for 35 to 40 minutes (my oven took 35 minutes) or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans.

Whipped Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, room temp, cut into quarters
1/2 cup (1 stick) unsalted butter butter, at room temp
1 cup powdered sugar
2 tsp. real vanilla extract
pecans to decorate (optional)

Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2 to 3 minutes or until fluffy, scraping down the bowl as needed.

Submitted by: Taylor Canipe