This is a favorite family recipe! Even those that don't like pumpkin will love this cake! We make this year round, but it is excellent for Thanksgiving and Christmas dinners. Can be made a day ahead of time. The longer it sets, the more moist it becomes :)
1In large mixing bowl, combine and beat throughly, eggs, sugar and oil. Sift together and add to butter mixture: self-rising flour, baking soda, baking powder, cinnamon and salt. Beat mixture well and blend in 16 oz. can of pumpkin. Bake in greased and floured Bundt or Tube pan at 325 about 50-55 minutes, or till done. Let cool completely and frost with Cream Cheese Frosting.
2For Frosting: Beat until light: softened butter, and softened cream cheese. Gradually add: powdered sugar and vanilla extract. Mix till creamy and fluffy.