Pumpkin Cake with Cream Cheese Frosting
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
1 13x9 cake
ingredients
-
CAKE
- 4 whole eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups self-rising flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup canned pumpkin
-
FROSTING
- 1⁄2 cup butter, softened
- 1 (8 ounce) package cream cheese (at room temperature)
- 1 box powdered sugar
- 1⁄2 teaspoon vanilla
- 1 cup pecans, chopped
directions
- TO PREPARE CAKE:Blend together eggs, sugar and oil on medium.
- Sift together flour and next 4 ingedients and add to sugar mixture.
- Blend well for 3 minutes on medium.
- Blend in pumpkin.
- Bake in 13 x 9 x 2 pan for 35 minutes at 325.
- Cool and frost.
- TO PREPARE FROSTING: Cream butter.
- Blend in cream cheese.
- Slowly add powdered sugar, blending well after each addition.
- Blend in vanilla.
- Stir in pecans.
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Reviews
-
This was a great cake, and I have not been the best baker in the world. Well this cake has inspired me . So I love pumpkin but I needed a new swing for a new season,and here is what I came up with... I substituited pumpkin with Swans sugar free orange marmalade and replace cinnamon etc with vanillia. also added a little orange zets to the frosting. It was great. I will say bake at the 325 degrees so not to overflow pans. Iam now in search for other same textures, similair to pumkin Thank you again
RECIPE SUBMITTED BY
AngelaTN
United States