In large bowl, beat pumpkin, sugar, eggs, and
oil until well blended. Combine dry ingredients
and then gradually beat into pumpkin mixture
Pour into a greased and floured 10-in fluted
tube pan. Bake at 3350 for 55-65 minutes or
until cake springs back when lightly touched.
Cool for 10 minutes before removing from pan to
a wire rack to cool completely.