pumpkin cake with cream cheese frosting

Name: Pumpkin Cake with Cream Cheese Frosting
Ingredients: 4 - eggs (room temperature); 2 cup(s) sugar; 1 cup(s) vegetable oil; 2 cup(s) "self-rising" flour; 2 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 2 teaspoon(s) ground cinnamon; 1 teaspoon(s) salt; 15 ounce(s) can of pumpkin; ## CREAM CHEESE FROSTING; 1 stick(s) butter; 3 ounce(s) cream cheese; 16 ounce(s) powdered sugar; 1/2 teaspoon(s) vanilla extract

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Peggy Lawhon

Brentwood, TN

Updated on May 6, 2010

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 :)

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Ingredients

4 - eggs (room temperature)
2 cups sugar
1 cup vegetable oil
2 cups "self-rising" flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
15 ounces can of pumpkin
CREAM CHEESE FROSTING
1 stick butter
3 ounces cream cheese
16 ounces powdered sugar
1/2 teaspoon vanilla extract

How To Make pumpkin cake with cream cheese frosting

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.

Step 2

For Frosting: Beat until light: softened butter, and softened cream cheese. Gradually add: powdered sugar and vanilla extract. Mix till creamy and fluffy.
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