Grandma Helen's Pumpkin Cake

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. 325 degrees if using a Pyrex Glass pan
  • Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
  • In medium bowl with electric mixer, beat eggs until frothy.
  • Add sugar, pumpkin, oil, spice and vanilla.
  • Beat on low speed until combined, then increase to medium speed.
  • Beat 1 minute.
  • Add flour, baking powder, baking soda and salt; beat on low speed for 2 minutes.
  • Add nuts and stir to combine.
  • Pour into baking pan.
  • Bake on center rack for about 40 minutes (30 to 35 minutes for layers) until cake is golden brown and top springs back when lightly pressed.
  • Let cool in pan on rack for at least 1 hour before frosting.
  • (For a layer cake, let cool 15 minutes, remove cake from pans and let cool completely before frosting.) For frosting: Beat butter and cream cheese with electric mixer until fluffy.
  • Add confectioners' sugar and vanilla and beat on low speed until fluffy.
  • Add more powdered sugar if necessary to make a stiffer frosting.
  • Store cake in the refrigerator.
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