Angel’s Pumpkin Spice Cake

What can I say? Autumn inspires me, as does Paula.

Ingredients
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 (15-oz) can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon 
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 dash allspice (my secret ingredient, ha)

1. Preheat oven to 350* F and grease a 9×13 baking pan**. I use glass, so times may need to be adjusted accordingly.
2. Mix the first four ingredients together with electric mixer until light and fluffy. In seperate bowl, mix all the dry ingredients, including the spices, together. Add this to the pumpkin mixture and mix using electic mixer until thoroughly blended.
3. Pour mixture into greased pan and bake for thirty minutes.

**This makes a cake, which is pretty thick (and delish). For thinner pumpkin squares, you could divide the mixture between two 9x13s and get the same result… plus lots to share with friends!

A yummy vanilla glaze…

2 cups sifted confectioner’s sugar
1/2 cup butter, softened
1 tsp vanilla, or to taste

1. Beat everything together until it becomes a glazy consistency. Pour over cooled cake. (You can also add cream cheese to taste. I didn’t have any on hand or I might have experimented with that, too.)