Best Pumpkin Cake Ever

My position on pumpkin has changed over the years. I used to think I didn't like it but it just turns out I don't like pumpkin pie. Everything else with pumpkin in it? Love it. Take this cake for example, love is too weak of a word to describe how I felt about it. It was soft and moist and slightly pumpkin-y in flavor and was gone within a day of it being made. If you have pumpkin puree at home I highly recommend you give this cake a try.

Pumpkin Cake
Source: Sue Case on Allrecipes.com

2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.