Ingredients
2 cups sugar
4 eggs
1 cup salad oil
2 cups pumpkin (canned or cooked and pureed)
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
Method
Preheat the oven to 350°F (175°C). In a large bowl, combine the sugar, eggs, and salad oil, stirring until smooth and well blended. Add the pumpkin puree and mix thoroughly. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon, then gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
Pour the batter into a large greased and floured pan (a 9×13-inch pan works well) and spread it evenly. Bake at 350°F (175°C) for about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack.
Serve slices warm or at room temperature. For a simple, complementary topping, add a dollop of whipped cream or Cool Whip before serving.