2 c. all-purpose flour
2 tsp. baking soda
4 eggs
1 c. Crisco oil
2 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
2 c. canned pumpkin

Combine first 8 ingredients and mix well. Pour into a greased Bundt pan.

Bake at 350°F for 1 hour. Remove and let cool.

Icing:

1 (8 oz.) pkg. cream cheese
1 stick butter
2 tsp. vanilla
1 (1 lb.) box powdered sugar
1 c. nuts (pecans), chopped

Combine cream cheese, butter and vanilla in a bowl. Beat at low speed until light. Gradually add sugar, beating until fluffy. Stir in nuts. Spread on cooled cake.