4 eggs
2/3 cup vegetable oil
1 cup pumpkin puree
1 cup white sugar
2 tablespoons apple cider vinegar
2 teaspoons baking mix
1 (8 ounce) package cream cheese, softened
1 cup margarine
Mix eggs and oil in a large bowl. Stir in pumpkin, sugar, vinegar, baking mix and apple cider.
Cool slightly in refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
Place eggs in beaten egg whites, beating well. Stir in pumpkin puree, 2 cups sugar, apple cider vinegar and baking mix. Beat until blended. Pour mixture into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack. Allow to cool completely. Chill overnight before serving.