Pumpkin Cake with Cream Cheese Frosting

1
Peggy Lawhon

By
@PeggySL

This is a favorite family recipe! Even those that don't like pumpkin will love this cake! We make this year round, but it is excellent for Thanksgiving and Christmas dinners. Can be made a day ahead of time. The longer it sets, the more moist it becomes :)

Rating:

★★★★★ 4 votes

Comments:

Ingredients

  • 4
    eggs (room temperature)
  • 2 c
    sugar
  • 1 c
    vegetable oil
  • 2 c
    "self-rising" flour
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 2 tsp
    ground cinnamon
  • 1 tsp
    salt
  • 15 oz
    can of pumpkin
  • CREAM CHEESE FROSTING

  • 1 stick
    butter
  • 3 oz
    cream cheese
  • 16 oz
    powdered sugar
  • 1/2 tsp
    vanilla extract

How to Make Pumpkin Cake with Cream Cheese Frosting

Step-by-Step

  1. In large mixing bowl, combine and beat thoroughly, eggs, sugar and oil. Sift together and add to egg mixture: self-rising flour, baking soda, baking powder, cinnamon and salt. Beat mixture well and blend in 16 oz. can of pumpkin. Bake in greased and floured Bundt or Tube pan at 325 about 50-55 minutes, or till done. Let cool completely and frost with Cream Cheese Frosting.
  2. For Frosting: Beat until light: softened butter, and softened cream cheese. Gradually add: powdered sugar and vanilla extract. Mix till creamy and fluffy.

Printable Recipe Card

About Pumpkin Cake with Cream Cheese Frosting

Course/Dish: Cakes



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