Pumpkin Cake with Cream Cheese Frosting....

So when coming up with this paticular recipe.... I kinda married a few of my favorite pumpkin baked goods.  After a few attempts I was able to come up with, what I think, is the perfect combination between the frosting and cake.   The pumpkin cake is extremely light, while the frosting is rich and creamy resulting in a perfect balance. 

Pumpkin Cake with Cream cheese Frosting

Ingredients

4 eggs
1 15 ounce can of pumpkin
1 1/3 cups of splenda sweetner
1 cup vegetable oil
2 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon baking soda
2 teaspoons of cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
3 ounces of reduced fat cream cheese softened
1/4 cup butter
3/4 teaspoon vanilla extract
2 cups of confectioners sugar (powdered sugar)

Instructions

Heat the oven to 350 degrees

beat together the eggs, pumpkin, sugar and oil until well blended.  Add the flour, baking powder, baking soda, salt, cinnamon and the nutmeg.  Mix until smooth. 

Spread the batter into an ungreased  9x13 inch pan.  Bake for 35 minutes or until a toothpick inserted into the center comes out clean.  Allow to cool.

For the frosting, beat together the cream cheese, butter and vanilla extract until light and fluffy.  Add the confectioners sugar and beat until smooth.  Spread the frosting over the cake.  Cut into 24 squares.