Not only is this moist and delicious, the steps are easy and quick. The only thing hard to wait on is for this pan to cool so you can eat! Scrumptious with or without cream cheese frosting. Trust me. I've tried it both ways. Torn though; I might have to do another test. And then another just to make sure. Really. You'll love these!
Adapted from A Kitchen Keepsake page 77
2 Cups Flour
2 Cups Sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/2 tsp salt
1 cup vegetable oil
1 15 oz can pumpkin
4 eggs.
Heat oven to 350F. Grease a 15x10-inch jellyroll pan. In a large bowl blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350F for 25-30 minutes. Top with cream cheese frosting when cooled.
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