Pumpkin Cake

I quite often get asked to bring my carrot cake to various functions but I was getting a little tired of making the same thing so I did a bit of browsing around the Internet and came up with this recipe for Pumpkin cake. They called it Cinderella cake. I was a little gun shy after making a few duds from Pinterest but I figured you can't go wrong with cream cheese frosting and I was right. This cake is delish, so moist and stays fresh for several days.
I had a little fight with my Bundt pan getting it out but nothing a little frosting wouldn't hide.
Hard to get a decent photo in these gloomy Fall Winter days but you get the idea.

Pumpkin Cake
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 15 oz can pumpkin puree (just over a half of the large can)
1 tsp vanilla

Blend sugar and eggs, add oil. Combine dry ingredients and add to wet. Pour into greased 9 in  Bundt pan. Bake at 350F for 55 minutes. Let stand 10 minutes, then turn out onto platter.

Coachman's Icing ( Cream Cheese)
4 oz cream cheese (1/2 a brick)
1/2 cup unsalted butter, softened
2 cups icing sugar
1 tsp vanilla
1/2 cup nuts (optional)

Blend butter, cream cheese and vanilla. add sugar until desired consistency. Frost completely cooled cake and sprinkle with nuts if desired. This amount of frosting will not completely cover cake but is more then adequate for an excellent ratio of icing to cake.