Bea's Pumpkin Cake

5
Bea L.

By
@BeachChic

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.

Rating:
★★★★★ 2 votes
Comments:
Method:
Bake

Ingredients

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

FROSTING:

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)

Step-By-Step

1Preheat oven to 350. Grease and flour three 9" cake pans. Heat to 325 if using dark pans.
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.
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.
5Frost cooled layers, sides and top. Store in a cool place or refrigerate.

About Bea's Pumpkin Cake

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