Bea's Pumpkin Cake

Bea L.


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.


★★★★★ 2 votes



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

  • 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)

How to Make Bea's Pumpkin Cake


  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.
    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.

Printable Recipe Card

About Bea's Pumpkin Cake

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

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