2 1/2 cups all purpose flour
1 cup sugar
1 cup brown sugar
1 cup buttermilk
1 cup vegetable oil
1 15 oz. can pumpkin
3 eggs beaten
1 1/2 tsp. pure vanilla (no imitation for my baking)
1 tsp. baking soda
1 tsp. salt
1 tbs. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1 tsp. pumpkin spice
1 cup pecan pieces (optional)

Mix all dry ingredients together Beat eggs & add remaining ingredients to dry mixture. Beat with mixture until all is blended well. Fold in nuts at end.

Preheat oven to 325°F.

Pour mixture into greased and floured Bundt pan. Bake for 1 hour 10 - 15 minutes or until cake is done in center when tested.

Remove cake from oven and allow to cool completely in pan.

ICING:

1 small package cream cheese
1 stick butter
1 box powdered sugar
1/4 tsp. nutmeg
1 tsp. pure vanilla

When cake is completely cooled, spread icing on just the top of the cake, which will be very thick. It will drip down the sides of cake and make it very pretty.

This cake is one of the moistest cakes I have ever created. It was created for my favorite daughter-in-law in Atlanta, GA for her birthday. She absolutely loves anything pumpkin.

Enjoy!

Susan A. Dame Rock Spring, GA

Submitted by: Susan A. Dame