Pumpkin Cake with Cream Cheese Frosting
This sinfully delicious and easy-to-prepare cake has been in my family for years. We serve it every year with Christmas dinner -- the holidays would not be the same without it!
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READY IN: 1hr 5mins
YIELD: 1 13x9 cake
UNITS: US
INGREDIENTS
NutritionCAKE
- 4whole eggs
- 2cups sugar
- 1cup vegetable oil
- 2cups self-rising flour
- 2teaspoons baking soda
- 2teaspoons ground cinnamon
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1cup canned pumpkin
FROSTING
- 1⁄2
- 1
- 1box powdered sugar
- 1⁄2teaspoon vanilla
- 1
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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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