Super Yummy Pumpkin Cake (Can Be Modified To Gluten Free) - cooking recipe

Ingredients

cake
15 ounces canned pumpkin
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour (can be substituted for gluten free flour if desired)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
Icing
1/2 cup butter, softened
6 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup chopped pecans

Preparation

Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!