Pumpkin Cake

READY IN: 1hr 15mins
Top Review by Grace-AK

I've probably made this 25 times now, and each time I double the recipe using the big can of pumpkin (I think it's 29 oz) and bake in a 14x9 pyrex pan. I turn down the oven to 340 to accommodate the larger pan. It's delicious and always gets requests for the recipe. I have also done completely without the cream cheese, and it still doesn't last long! Here's a winner any time of the year!

Ingredients Nutrition


  1. in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
  2. Preheat oven to 350°F.
  3. Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
  4. Beat in oil and pumpkin to blend well.
  5. At low speed beat in flour mixture just until combined.
  6. Pour into an ungreased 9-inch tube pan.
  7. Bake about 1 hour or until surface springs back when gently pressed with fingertip.
  8. Cool cake completely in pan.
  9. With spatula, carefully loosen cake from pan; remove.
  10. Place on cake plate; frost with Cream Cheese Frosting.
  11. Decorate with nuts.
  12. Makes 12 servings.
  13. ----Creamcheese Frosting------.
  14. In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
  15. Gradually beat in sugar, beating until light and fluffy.
  16. Spread over Pumpkin Cake, make swirls with knife.

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