Pumpkin Cake with Cream Cheese Frosting

Peggy Lawhon

By
@PeggySL

This is a favorite family recipe! Even those that don't like pumpkin will love this cake! We make this year round, but it is excellent for Thanksgiving and Christmas dinners. Can be made a day ahead of time. The longer it sets, the more moist it becomes :)


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Ingredients

4
eggs
2 c
sugar
1 c
vegetable oil
2 c
"self-rising" flour
2 tsp
baking soda
1 tsp
baking powder
2 tsp
ground cinnamon
1 tsp
salt
15 oz
can of pumpkin

CREAM CHEESE FROSTING

1 stick
butter
3 oz
cream cheese
16 oz
powdered sugar
1/2 tsp
vanilla extract

Directions Step-By-Step

1
In large mixing bowl, combine and beat throughly, eggs, sugar and oil. Sift together and add to butter mixture: self-rising flour, baking soda, baking powder, cinnamon and salt. Beat mixture well and blend in 16 oz. can of pumpkin. Bake in greased and floured Bundt or Tube pan at 325 about 50-55 minutes, or till done. Let cool completely and frost with Cream Cheese Frosting.
2
For Frosting: Beat until light: softened butter, and softened cream cheese. Gradually add: powdered sugar and vanilla extract. Mix till creamy and fluffy.

About this Recipe

Course/Dish: Cakes