bea's pumpkin cake

★★★★★ 2 Reviews
BeachChic avatar
By Bea L.
from Emerald Isle, NC

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.

method Bake

Ingredients For bea's pumpkin cake

  • 2 c
    self rising flour
  • 2 c
    sugar
  • 1 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1 c
    oil
  • 4 md
    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)
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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.
  • 4
    FROSTING: 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.

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