Pumpkin Pound Cake

One of my all-time favorite recipes! 

Pumpkin Pound Cake baked in a tube pan gives the appearance of a pumpkin.  Once icing, either white or orange, (and if you're very talented a stem in the center) there is no mistaking what season it is.  This is also easily cooked as cupcakes according to package directions which can then be decorated to your specifications.

CAKE

- 1 package yellow cake mix

- 4 large eggs, beaten

- 1/2 cup vegetable oil

- 1/4 cup water

- 3/4 cup sugar

- 1 cup canned pumpkin (I always use Libby's)

- 1 teaspoon ground cinnamon

- 1/8 teaspoon ground nutmeg

ICING

- 1 package (8 oz) cream cheese, softened

- 4 tablespoons butter

- 1 package (16 oz) powdered sugar

- 1 teaspoon vanilla extract

PREPARATION

1.  Preheat oven to 325 degrees.  Grease and flour a tube pan.  (A flexible pan works best for extraction ease)

2.  Mix all ingredients and beat for 4 minutes.  Pour into prepared pan and bake for 1 hour.  Remove from oven and allow to cool for 1 hour.

3.  For the icing, blend cream cheese and butter, add vanilla and powdered sugar until smooth.  Add food coloring if desired.