Glenda’s Pumpkin Cake

This moist pumpkin cake with a creamy rich frosting is an Andersen family favorite. When you bring this to an event you will shock everyone with how good this cake is.

Cake: Mix all dry ingredients in a bowl, then add eggs, oil, vanilla extract, and canned pumpkin mix and beat well. Pour into 3 greased cake pans or a 9x13 pan, then bake at 350 degrees for 40 to 50 minutes. When they are done baking pull them out of the oven and let them cool in the pans.
Frosting: While the cake is cooling, cream together butter and cream cheese until light and fluffy. Then add powder sugar, one cup at a time. Once it's all mixed in and vanilla extract and whip on high for about 5 minutes. Finally fold in toasted walnuts.
Decorate: When your cake is cooled you can frost it however you would like, when you are done frosting, top with more toasted walnuts. keep in a cool place till you are ready to serve and enjoy!