Pumpkin Cake and Frosting

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READY IN: 55mins
Recipe by Chef Lily Ann

I like pumpkin pie, but when I got the pumpkin cake recipe from a friend at work and tried it--now I like the pumpkin cake better.

Ingredients Nutrition


  1. With an electric mixer blend the eggs, oil, sugar, and pumpkin; set aside.
  2. Stir together the pumpkin pie spice, salt, baking powder, soda, and flour until blended; add to pumpkin mixture and beat until well blended. Pour mixture into a greased and flour-dusted 10x15-inch pan or evenly divided into two 9-inch square pans.
  3. Bake in a 350°F oven until edges begin to pull away from sides and center springs back when lightly touched, about 35 minutes.
  4. Remove and let cool in pan. I generally use 10x15-inch Pyrex glass baking dish.
  5. FROSTING: Mix together until smooth and spread on cooled cake.

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