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


  • 1Mix all dry ingredients, then add oil, eggs, vanilla and pumpkin.
  • 2Mix and beat well.
  • 3Pour into a Pam sprayed 9 x 13 inch baking pan.
  • 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.
  • 5Let cool.
  • 6Icing:
  • 71 box powdered sugar
  • 81 8 Oz. pkg softened cream cheese
  • 91 Stick butter (real)
  • 101 Teaspoon vanilla
  • 111 teaspoon Vanilla flavoring....or use 2 teaspoons vanilla
  • 12Cream together all of above until light and fluffy.
  • 13Frost cake and ENJOY!!!

Printable Recipe Card

About Pumpkin Cake

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

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