So, I had a request to post the cream-cheese frosting recipe. I thought I'd just go the whole hog and post the pumpkin cake recipe, too.

Pumpkin Cake

           2 cups all-purpose flour
           2 cups sugar
           2 teaspoons baking powder
           1 teaspoon EACH, baking soda, cinnamon and nutmeg
           ½ teaspoon EACH, salt and ground cloves
           1 cup oil
           1 29 oz. can Libby's 100% pure pumpkin.
           4 eggs
           ½ cup raisins (optional - I omitted them because Daniel and some of the cousins don't like raisins or nuts in their cake. You could also put in chopped nuts if you wanted.)

  Heat oven to 350 degrees; grease a 9x13 baking pan. To make cake combine all ingredients except raisins and beat on low until moistened. Beat 2 minutes at medium and stir in raisins. Pour into greased pan and bake 45-50 minutes, or until toothpick inserted into the center comes out clean. Let cool completely.

Cream Cheese Frosting

  2 cups powdered sugar
           1/3 cup butter
           3 oz. cream cheese, softened
           1 Tablespoon milk         
           1 teaspoon vanilla

Combine all ingredients in a bowl and beat until smooth. I made a double batch for frosting the pumpkin cake.