1-Preheat your oven: preheating your oven to 350˚F and greasing a 9×13 non-stick baking pan or glass dish, which takes just a few minutes. This method ensures even cooking and easy removal once done.

2-Whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda (sifted), 2 teaspoons baking powder, 2 teaspoons cinnamon, and 1/2 teaspoon fine sea salt until well mixed. In another bowl, whisk the wet ingredients: 3 large eggs (room temperature), 1 cup oil (extra light olive oil, vegetable, or corn oil), and 1 can (15 oz) pumpkin puree until combined. Add the wet mixture to the dry ingredients and stir until smooth for a batter that’s ready to bake.

3-Bake and frost: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving on to the frosting. For the frosting, combine 8 ounces cream cheese (room temperature, cut into quarters), 1 stick (8 tablespoons) unsalted butter (room temperature), 1 cup powdered sugar, and 2 teaspoons vanilla extract in a mixer bowl, then beat on medium speed until mixed and on high speed for 2-3 minutes until fluffy, scraping the bowl as needed. Spread the frosting over the cooled cake and sprinkle with pecans if desired, resulting in a dessert that’s ready to enjoy in about 50 minutes total.