Bea's Pumpkin Cake

Bea L.

By
@BeachChic

I worked with a woman named Yvonne and she brought this cake to work for a luncheon. It was so good that I asked for the recipe. I have made it several times since because my family loves pumpkin. It reminds me so much of a carrot cake, which we also love.


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Comments:

Method:

Bake

Ingredients

2 c
self rising flour
2 c
sugar
1 tsp
cinnamon
1/4 tsp
nutmeg
1 c
oil
4 medium
eggs, slightly beaten
1 c
cooked pumpkin, drained
3/4 c
chopped pecans or walnuts (optional)

FROSTING:

1 stick
butter, room temperature
8 oz
cream cheese, room temperature
16 oz
powdered sugar
1 tsp
vanilla extract
1/2 c
chopped pecans or walnuts (optional)

Directions Step-By-Step

1
Preheat oven to 350. Grease and flour three 9" cake pans. Heat to 325 if using dark pans.
2
LAYERS:
Combine flour, sugar and both spices and blend well. Add oil and eggs and mix well. Add in pumpkin and combine well. Fold in nuts.
3
Pour into prepared cake pans and bake @ 350 for approximately 30 minutes or until tested done. Leave in pans for 10-12 minutes then turn out and cool completely.
4
FROSTING:
Using an electric mixer, beat butter & cream cheese on medium speed until smooth. Reduce speed to low and slowly add in powdered sugar and vanilla. Fold in nuts (if using) by hand.
5
Frost cooled layers, sides and top. Store in a cool place or refrigerate.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy