Preheat oven to 350°. In a large bowl, beat eggs until frothy. Add sugar, pumpkin,
oil, PUMPKIN PIE SPICE (or CINNAMON), and VANILLA, beat until well blended. Add
the flour, baking powder, baking soda, salt, and nuts, mix gently to combine.
Pour into an ungreased 9" x 13" pan, bake for 30-40 minutes, until the cake is
golden brown. It should be pulling away from the sides of the pan a bit, and will
spring back when lightly pressed. Remove from oven and let cool at least an hour
To prepare frosting: Beat cream cheese and room temperature butter with powdered
sugar and PURE VANILLA EXTRACT until well blended and fluffy. Add a bit more
powdered sugar if a stiffer frosting is desired. Spoon the frosting onto the
center of the cake and spread toward the edges until the cake is evenly frosted.
If you want to be really decadent, the frosting recipe can be doubled for extra
thick icing, a real kid pleaser.
Yields: 16-32 pieces
Preparation time: 10 minutes
Cooking time: 30-40 minutes