Pumpkin Cake with Cream Cheese Icing

This moist pumpkin cake is made with flour, sugar, pumpkin puree, eggs, olive oil, baking soda, and ground cinnamon.  The cream cheese icing is made with cream cheese, powdered sugar, butter, and vanilla extract.

In a large bowl, add the pumpkin puree, olive oil, sugar, and eggs.

Mix with a handheld mixer until combined.

Add the dry ingredients- flour, ground cinnamon, baking soda, and salt.

Mix for about one to two minutes until smooth.

Grease a 9" x 13" baking dish with butter or olive oil.

Pour the pumpkin cake batter into the greased pan. Bake for 30 to 35 minutes in a 350 ℉ (177 ℃) oven

Allow the pumpkin cake to cool for about 45 minutes to an hour while making the icing.

Add the softened butter, cream cheese, powdered sugar, and vanilla to a mixing bowl.

Whip the cream cheese icing until smooth.

Add the cream cheese icing on top of the cooled pumpkin cake and spread evenly.

Add the cream cheese icing on top of the cooled pumpkin cake and spread evenly.