• 2 cups sugar
• 2 cups flour
• 1 cup oil
• 2 tsp cinnamon
• 2 tsp soda
• 1 tsp salt
• 4 eggs
• 2 cups or 1 can pumpkin

1. Mix all ingredients together. Bake at 350 degrees for 50 minutes. Bake in a Bundt or tube pan that has been greased and floured.
2. Cooking in a jar: Divide batter among 8 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.
3. Once jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired.
4. I do not use a glaze on the ones cooked in a jar. Good with cream cheese.

This is a very moist cake, and it is really good. Some people will add chocolate chips to this recipe, but I prefer it just like it is.