Pumpkin Cake Deliciousness

http://allrecipes.com/Recipe/pumpkin-cake-iii/detail.aspx

Ingredients

• 2 cups white sugar
• 3/4 cups vegetable oil
• 1/2 cup applesauce (unsweetened)
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 5 teaspoons ground cinnamon *
• 1 teaspoon nutmeg, clove and ground ginger (each) *
• 1 cup chopped walnuts (optional)

* the recipe called for 2 teaspoons of cinnamon, but it seemed too bland for me, so I added more spices. Feel free to add whatever you'd like in whatever amount

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 

NOTE: I had to bake mine for about an hour or more because I used a bit smaller pan. 

As for the frosting, I altered the frosting recipe from this cupcake recipe:
http://allrecipes.com/recipe/pumpkin-spice-cupcakes/detail.aspx

Cinnamon Cream Cheese Frosting:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 3 teaspoon ground cinnamon

Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Coat the cake once it cools.

For the pumpkin cake recipe, I doubled the frosting batch.