1/2 c. butter
1 1/3 c. sugar
2 eggs
1 c. pumpkin
2/3 c. buttermilk
1 3/4 c. flour
1 tbsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Grease and flour 9 x 13 inch cake pan. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.

Combine pumpkin and buttermilk. Sift together remaining 5 ingredients. Add to creamed mixture alternately with pumpkin mixture, mixing thoroughly after each addition.

Pour in prepared pan. Bake 35 minutes at 350 degrees or until cake tests done. Cool 10 minutes before removing from pan. Serve warm with whipped cream topping or let cool completely and frost with your favorite buttercream frosting, a maple or orange flavored frosting would go particular well.