Pumpkin Spice Cake with Cream Cheese Frosting

It's snowing here in Saskatchewan. Day three, how depressing. This after a week or so of depressing thick fog and frost. Snow and blow means this cow refuses to leave the comforts of the farm yard. Mr. Bovine gets to shop which usually means in very little off the list of norms at the grocery store. Lil Miss was hankering for cake and in our search we found a dented can of pumpkin way far in the back of the pantry. We made this

Pumpkin Spice Cake with Cream Cheese Frosting

Cake:
3 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Mix the eggs, sugar, oil and pumpkin together until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x9 baking pan. Bake for 30 minutes. Let cool completely before frosting.
To make the icing, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

End result