Pumpkin is one of my favorite foods. This cake is so moist and good, you won’t be able to leave it alone. The nutmeg frosting only adds to the wonderful flavor.3 eggs 1 (15 ounce) can 100% pumpkin (Not the pumpkin pie mix) 3/4 cup oil 1 1/2 cups sugar 1 teaspoon vanilla flavoring 2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 2 teaspoons cinnamon 1 cup walnut pieces Cream eggs, pumpkin, oil, sugar, and vanilla with mixer. Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer. Fold in nuts. Spray a 9 x 13 baking dish, add cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center. Let cool before frosting. Nutmeg Frosting 1 (8 ounce) package cream cheese, softened 1 stick butter or margarine, softened 2 cups confectionery sugar 1 teaspoon nutmeg 1 teaspoon vanilla flavoring Beat with mixer until spreading consistency. Spread on cooled cake. I promise you, if you like pumpkin, you will love this moist, delicious cake! Enjoy! Don’t Forget to Pin! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. You might also like these pumpkin cake recipes on The Southern Lady Cooks: Bourbon and Pumpkin Spice Cake, Pumpkin Apple Cake. Feel free to “share” with your friends by clicking on the Facebook, Twitter or Pinterest buttons below. You can print by clicking on the printer icon. It is the green square below with a printer inside the square right beside the twitter, Pinterest and Facebook icons.