2 cups sugar
1 cup vegetable oil
2 cups cooked and mashed pumpkin (or winter squash)
Mix and add to liquid:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
Mix until well blended. Fold in 1 cup chopped nuts if desired. Pour into a 10 x 14” jelly roll pan. Bake at
350° for 40-50 minutes or until toothpick inserted into middle comes out clean.
Frost with cream cheese icing.
Cream Cheese Icing:
Soften at room temperature: 1/4 cup butter and 4 oz cream cheese
Beat together with 1 tsp vanilla.
Add 2-3 cups confectioners (powdered) sugar and beat until smooth. If frosting is too stiff, beat in a tsp of
milk at a time, if too thin, add more powdered sugar.
This recipe may also be made in a bundt pan. Bake in bundt pan for 60 minutes, and glaze rather than frost.