Nana's Pumpkin Cake

Dana Shelton


I first tasted this moist and delicious cake, when my daughter Ashley shared a slice with me, Thanksgiving, four or five years ago. This recipe was given to her by my son in laws, Nana. This cake has become a welcomed, family Thanksgiving tradition!


☆☆☆☆☆ 0 votes

55 Min


  • 4
    large eggs
  • 2 c
  • 1 c
    vegetable oil
  • 2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
  • 1/2 tsp
  • 2 c
    pure pumpkin
  • 1 tsp
    vanilla extract
  • 8 oz
    cream cheese
  • 1 stick
  • 1 lb
    powdered sugar
  • 1/2 tsp
    vanilla extract

How to Make Nana's Pumpkin Cake


  1. In a large bowl, beat :
    4 eggs
    2 cups sugar
    1 cup vegetable oil
  2. Sift together :
    2 cups flour
    2 teaspoons ground cinnamon
    2 teaspoons baking soda
    1/2 teaspoon salt
  3. Beat into creamed mixture and stir in :
    2 cups pure pumpkin
    1 teaspoon vanilla
  4. Pour cake batter into a lightly greased and floured tube or bundt pan ( I used two 9-inch round cake pans, baked about 40-45 minutues, until toothpick inserted in center of cake comes out clean)
    Bake at 350 degrees F. for 50-55 minutes or until toothpick comes out clean.
    Cool cake completely before frosting it.
  5. To prepare the cream cheese frosting,
    in a large mixing bowl mix cream cheese, butter, powdered sugar and vanilla until well blended. Place first cake layer upside down on a plate, frost top of layer. Then place second layer upright on top of bottom layer and frost top. Frost cake sides and garnish with pecan halves.

Printable Recipe Card

About Nana's Pumpkin Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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