Pumpkin Cake

Sue Whisennand

2 c. flour
2 c. sugar
1½ cups vegetable oil
4 eggs
1 lb. solid pack pumpkin
1½ t. salt
1½ t. soda
3 t. cinnamon
1 t. vanilla

Mix all ingredients with electric mixer on medium speed until dry ingredients are moistened, then mix at high for about 1 minute. Pour into greased and floured cake pans. Bake at 350 for 45 minutes. Cool in pans for about 10 minutes and then turn out onto wire racks. I usually freeze the cakes overnight as it makes it easier to frost them.

Cream Cheese Frosting
1 box powdered sugar (1 Lb.)
1 8 oz. cream cheese
1 stick butter or margarine
1 t. vanilla
1 c. chopped pecans (optional)

Softened cream cheese and butter prior to mixing ingredients. Put powdered sugar, cream cheese and butter in mixing bowl. Mix until ingredients start to come together then add vanilla. Mix on high until smooth and creamy. You can add the chopped nuts now if you so desire. I usually leave out the chopped nuts and just put several half pecans around the edge of the cake and along the bottom. You can also sprinkle or pat on chopped pecans over the frosted cake.

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