------------------------------------CAKE------------------------------------ 2 c All-purpose flour

4 Eggs, beaten

2 ts Ground cinnamon

1/2 ts Salt

2 ts Baking soda

2 c Sugar

2 c Pumpkin puree

1 c Vegetable oil

----------------------------------FROSTING---------------------------------- 1 Stick butter

8 oz Cream cheese

1 ts Vanilla extract

1 Box powdered sugar

In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In another bowl, mix eggs and sugar until blended - add salad oil and mix well. Add pumpkin, mix well; combine with first bowl. Pour mixture into tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting. FROSTING: Blend butter and cream cheese together, add vanilla. Gradually add powdered sugar until well blended. Frost cooled cake, place in refrigerator. Remove from refrigerator 1/2 hour before serving. -----