2 cups flour
2 1/2 tsp ground cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
4 eggs
3 cups canned pumpkin
2 cups sugar
1 1/2 cups vegetable oil
1/2 cup chopped pecans

FROSTING:

2/3 cup whipped cream cheese
3 3/4 cups 10x sugar
1 tsp vanilla
3-4 tsp milk
pecan halves, optional

in a lg mixing bowl, combine the first five ingredients. in another bowl, whisk the eggs, pumpkin, sugar & oil. add to the dry ingredients & mix well. stir in chopped pecans. pour into three greased 9″ round baking pans. bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely.

for frosting: in a small mixing bowl, beat the cream cheese &10x sugar until smooth. beat in the vanilla & enough milk to achieve a spreading consistency. place one cake layer on a serving platter; spread with a third of the frosting. repeat layers twice. garnish with pecan halves if desired.

12-16 servings