pumpkin cake
(1 RATING)
I got this recipe in Red Bluff, Ca. when I lived there in the late 70's and early 80's. It's to die for! It can be made at any time of year since it calls for canned pumpkin. It's very moist and Yummy! From my kitchen to yours! Enjoy!
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prep time
cook time
method
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yield
12-15 serving(s)
Ingredients
- 2 cups sugar
- 2 cups flour
- 1 lb. can canned pumpkin
- 1 1/2 cups oil
- 2 large eggs
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3-4 teaspoons cinnamon
How To Make pumpkin cake
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Step 1Mix all dry ingredients, then add oil, eggs, vanilla and pumpkin.
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Step 2Mix and beat well.
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Step 3Pour into a Pam sprayed 9 x 13 inch baking pan.
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Step 4Bake at 350* for 40-50 minutes. Test with a toothpick in center of cake, if toothpick comes out clean remove from oven. If not continue to bake for a few min.
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Step 5Let cool.
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Step 6Icing:
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Step 71 box powdered sugar
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Step 81 8 Oz. pkg softened cream cheese
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Step 91 Stick butter (real)
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Step 101 Teaspoon vanilla
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Step 111 teaspoon Vanilla flavoring....or use 2 teaspoons vanilla
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Step 12Cream together all of above until light and fluffy.
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Step 13Frost cake and ENJOY!!!
- 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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