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pumpkin cake

(1 rating)
netterbaker avatar
Recipe by
Danette Wells
@netterbaker
Sacramento, CA

I got this recipe in Red Bluff, Ca. when I lived there in the late 70's and early 80's. It's to die for! It can be made at any time of year since it calls for canned pumpkin. It's very moist and Yummy! From my kitchen to yours! Enjoy!

(1 rating)
yield 12 -15

Ingredients For pumpkin cake

  • 2 c
    sugar
  • 2 c
    flour
  • 1 lb. can
    canned pumpkin
  • 1 1/2 c
    oil
  • 2 lg
    eggs
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 2 tsp
    vanilla
  • 1 tsp
    salt
  • 3-4 tsp
    cinnamon

How To Make pumpkin cake

  • 1
    Mix all dry ingredients, then add oil, eggs, vanilla and pumpkin.
  • 2
    Mix and beat well.
  • 3
    Pour into a Pam sprayed 9 x 13 inch baking pan.
  • 4
    Bake at 350* for 40-50 minutes. Test with a toothpick in center of cake, if toothpick comes out clean remove from oven. If not continue to bake for a few min.
  • 5
    Let cool.
  • 6
    Icing:
  • 7
    1 box powdered sugar
  • 8
    1 8 Oz. pkg softened cream cheese
  • 9
    1 Stick butter (real)
  • 10
    1 Teaspoon vanilla
  • 11
    1 teaspoon Vanilla flavoring....or use 2 teaspoons vanilla
  • 12
    Cream together all of above until light and fluffy.
  • 13
    Frost cake and ENJOY!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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