2 c. granulated sugar
1/2 c. vegetable oil
1 (16 oz.) can pumpkin
4 eggs, beaten
2 c. Bisquick
2 tsp. cinnamon

FROSTING:

8 oz. cream cheese
1 stick butter (soft)
1 tbsp. milk
1 tsp. vanilla
2 c. powdered sugar

In large bowl beat sugar, oil, pumpkin and eggs for about one minute on medium speed, scraping bowl occasionally. Stir in Bisquick and cinnamon. Pour into a greased 9 x 13 inch baking dish. Bake in 350 degree oven for about 25 minutes. Cool completely.

To make the frosting, beat softened cream cheese, butter, milk and vanilla until creamy. Add powdered sugar until smooth. Frost cooled cake. Store in refrigerator.