In a second bowl, combine the vegetable oil, eggs, sugar and pumpkin puree. Whisk until the ingredients are just combined.
1 cup vegetable oil, 1 cup sugar, 4 eggs, 1 (15 oz) can pumpkin puree
Add the wet ingredients to the dry, and use a whisk or spatula to gently blend the ingredients together.
Pour the cake batter into the baking pan, and transfer it to an oven. Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean.
Allow the cake to rest for 10-15 minutes, then transfer it to a cooling rack and allow it to cool down completely.
Make the frosting by combining slightly softened butter with cream cheese and powdered sugar. I recommend using an electric whisk to make the frosting completely smooth.
1 (8 oz) block cream cheese, ½ cup unsalted butter, 2 ½ cup powdered sugar, ½ teaspoon vanilla extract
Spread the frosting across the top of the cake, and cut it into 20 small squares. Store the cake in a refrigerator until it's ready to serve.
Video
Notes
You can mix in chocolate chips or raisins to the cake batter before you cook the cake.
Add a few drops of a flavor essence of your choice to the frosting or use a different frosting, such as caramel, toffee, chocolate, or coffee frosting.
You can substitute cinnamon or gingerbread spice for the pumpkin pie spice.