Pumpkin Oatmeal Cake

This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer "whole grain" taste.

• Ready In: 55 mins
• Serves: 15
• Yields: 1 cake

Ingredients

• 4  eggs
• 1  cup canola oil
• 1  teaspoon vanilla
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 1  cup sugar
• 1  cup flour
• 1  cup rolled oats, ground finely in food processor
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt

Directions

1. Beat eggs, oil, and vanilla until frothy.
2. Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
3. Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
4. Frost with cream cheese frosting when cool.