Pumpkin Cake Recipe

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Pumpkin Cake

Danette Wells

By
@netterbaker

I got this recipe in Red Bluff, Ca. when I lived there in the late 70's and early 80's. It's to die for! It can be made at any time of year since it calls for canned pumpkin.
It's very moist and Yummy!
From my kitchen to yours!
Enjoy!

Rating:
★★★★★ 1 vote
Serves:
12-15

Ingredients

2 c
sugar
2 c
flour
1 lb. can(s)
canned pumpkin
1 1/2 c
oil
2 large
eggs
2 tsp
baking powder
2 tsp
baking soda
2 tsp
vanilla
1 tsp
salt
3-4 tsp
cinnamon

Step-By-Step

1Mix all dry ingredients, then add oil, eggs, vanilla and pumpkin.
2Mix and beat well.
3Pour into a Pam sprayed 9 x 13 inch baking pan.
4Bake at 350* for 40-50 minutes. Test with a toothpick in center of cake, if toothpick comes out clean remove from oven. If not continue to bake for a few min.
5Let cool.
6Icing:
71 box powdered sugar
81 8 Oz. pkg softened cream cheese
91 Stick butter (real)
101 Teaspoon vanilla
111 teaspoon Vanilla flavoring....or use 2 teaspoons vanilla
12Cream together all of above until light and fluffy.
13Frost cake and ENJOY!!!

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtags: #Holidays, #Anytime