| | Directions | | CAKE: Mix butter and sugar with mixer on medium speed until light and fluffy. Blend in pumpkin, and eggs. Mix in combined dry ingredients. Stir in walnuts. Spread in greased and floured 15 x 10 x 1 inch baking pan. Bake at 350° for 30 to 35 minutes or until wooden pick inserted in center comes out clean; cool. FROSTING: Mix cream cheese, butter and vanilla in large bowl with electric mixer until Creamy. Gradually add sugar, mixing well after each addition. Spread onto cake. Cut into squares. |
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| Ingredients | | - |  | Cake |
| - | | 1 1/2 sticks butter or margarine (3/4 cup sticks) |
| - | | 2 cups sugar |
| - | | 1 can pumpkin (16 ounce can) |
| - | | 4 eggs |
| - | | 2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 teaspoon ground nutmeg |
| - | | 1 cup chopped walnuts |
| - | | Frosting |
| - | | 1 package cream cheese, softened (8 ounce pkg.) |
| - | | 1/3 cup butter or margarine |
| - | | 1 teaspoon vanilla |
| - | | 3 cups powdered sugar |
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