bea's pumpkin cake
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.
prep time
cook time
method
Bake
yield
Ingredients
- 2 cups self rising flour
- 2 cups sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup oil
- 4 medium eggs, slightly beaten
- 1 cup cooked pumpkin, drained
- 3/4 cup chopped pecans or walnuts (optional)
- FROSTING:
- 1 stick butter, room temperature
- 8 ounces cream cheese, room temperature
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
How To Make bea's pumpkin cake
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Step 1Preheat oven to 350. Grease and flour three 9" cake pans. Heat to 325 if using dark pans.
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Step 2LAYERS: 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.
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Step 3Pour 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. -
Step 4FROSTING: 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.
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Step 5Frost cooled layers, sides and top. Store in a cool place or refrigerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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