bea's pumpkin cake
(2 ratings)
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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(2 ratings)
method
Bake
Ingredients For bea's pumpkin cake
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2 cself rising flour
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2 csugar
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1 tspcinnamon
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1/4 tspnutmeg
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1 coil
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4 mdeggs, slightly beaten
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1 ccooked pumpkin, drained
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3/4 cchopped pecans or walnuts (optional)
- FROSTING:
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1 stickbutter, room temperature
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8 ozcream cheese, room temperature
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16 ozpowdered sugar
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1 tspvanilla extract
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1/2 cchopped pecans or walnuts (optional)
How To Make bea's pumpkin cake
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1Preheat oven to 350. Grease and flour three 9" cake pans. Heat to 325 if using dark pans.
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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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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. -
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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5Frost cooled layers, sides and top. Store in a cool place or refrigerate.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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