Pumpkin Cake

Pumpkin Cake Recipe

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Danette Wells


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!


★★★★★ 1 vote



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  • 2 c
  • 2 c
  • 1 lb. can(s)
    canned pumpkin
  • 1 1/2 c
  • 2 large
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 2 tsp
  • 1 tsp
  • 3-4 tsp

How to Make Pumpkin Cake


  1. Mix all dry ingredients, then add oil, eggs, vanilla and pumpkin.
  2. Mix and beat well.
  3. Pour into a Pam sprayed 9 x 13 inch baking pan.
  4. Bake 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.
  5. Let cool.
  6. Icing:
  7. 1 box powdered sugar
  8. 1 8 Oz. pkg softened cream cheese
  9. 1 Stick butter (real)
  10. 1 Teaspoon vanilla
  11. 1 teaspoon Vanilla flavoring....or use 2 teaspoons vanilla
  12. Cream together all of above until light and fluffy.
  13. Frost cake and ENJOY!!!

Printable Recipe Card

About Pumpkin Cake

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtags: #Holidays, #Anytime

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