june's pumpkin pound cake
(3 RATINGS)
What a wonderful way to welcome "Fall"! This recipe is sure to please; it's a favorite of my family. Tastes very similar to a moist, scrumptious pumpkin roll. Cream cheese icing. Enjoy!!
No Image
prep time
15 Min
cook time
1 Hr
method
---
yield
18 serving(s)
Ingredients
- 2 cups plain flour
- 2 cups sugar
- 2 teaspoons baking soda
- 4 - eggs
- 1 1/2 tablespoons cinnamon
- 1 cup wesson oil
- 1/2 teaspoon salt
- 1 1/2 cans 15 oz pumpkin puree (not pie filling)
- 8 ounces cream cheese
- 1 teaspoon vanilla
- 1 box powered sugar
- 1 stick butter
How To Make june's pumpkin pound cake
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Step 1Mix First 8 ingredients and beat well for 2 minutes on medium speed. Grease tube or bundt pan and bake for 1 hour at 350. Cool completely in pan. Convert to pretty cake plate and frost
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Step 2ICING: (last 4 ingredients) Allow Cream Cheese and Butter to soften and then mix with sugar and vanilla. Beat until "fluffy" and spread over cooked cake.
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Step 3HINT: Place a glass measuring cup filled with 3/4 cup water in oven next to cake. This will steam the cake as it bakes. Cake tastes like a tall, moist pumpkin roll! So easy and absolutely wonderful!
- 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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