Drumla's Pumpkin Spice Cake

This is an oldie but a goodie. Needed to post it somewhere I could easily share it! The story behind the name...the first time I had this cake I decided I had to have the recipe. Deb is the first name of the lady who actually made it but I could not remember her name and was describing her to my friend to help me locate her at church...somehow I shouted out "Drumla" (as if this is an ordinary name). 😆 We did find her and I got the recipe. We laughed about it, and after that, I decided I had to call this "Drumla's cake" instead of Deb's. This cake is super moist and very tempting, so only make it if you have a large group to feed! ;)

Ingredients:

1 16oz can (Libby's) solid-packed pumpkin

2 C sugar

1 C veg oil

4 eggs

2 C all-purpose flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Ingredients for the Icing:

3 oz cream cheese, softened

5 TBS butter, softened 

1 tsp vanilla

1 3/4 C Powdered sugar

3-4 tsp milk, as needed

(may also top with walnuts or pecans if desired)

Directions:

1. Preheat oven to 350

2. Mix pumpkin, sugar, oil. Beat the eggs and then add in, mix well.

3. Combine the dry ingredients and add to the pumpkin mixture.

4.Pour into a greased and floured pan (9x13 or 10x15)

5. Bake at 350 for 20 minutes or so and then you may need to lower the temperature a little and/or cover the edges with foil to finish baking for another 10 minutes or so. 

(Let the cake completely cool before icing.)

Directions for Icing:

1. Beat the cream cheese, butter and vanilla together until smooth.

2. Gradually add in the powdered sugar and keep it smooth--mix well. Add the milk a tsp at a time until the mixture spreads easily.