An Easy Recipe for Pumpkin Cake

Pumpkin cake is the perfect dessert for holiday dinners or cake-and-coffee affairs. You can also make it into miniature cakes or loaves. Wrap them in colorful plastic wrap and a bow with a packet of hot chocolate, and you have the just the right gift for friends and coworkers. Make up several pumpkin cakes and keep them on hand to serve up to guests that pop in. Pumpkin cake also freezes wonderfully, which makes it easy to prepare a large batch at once for future use. And with a nice batch of frozen pumpkin cakes or pumpkin rolls on hand, it's easy to take one to the sick neighbor or a friend who just had a baby.

Pumpkin Cake Recipe


  • 4 eggs
  • 1 cup sugar
  • 1 cup oil
  • 1 cup pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon or 2 teaspoons of pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  1. Preheat oven to 350°F. With an electric mixer, beat the eggs and then add the sugar, oil and pumpkin.
  2. Sift the dry ingredients together in a separate bowl. Add the dry ingredients to the pumpkin mixture and mix well.
  3. Pour into an ungreased, rectangular cake pan. Bake at 350 F for 25 to 30 minutes.

Cream Cheese Icing


  • 8-ounce package cream cheese (room temperature)
  • 5 tablespoons butter (room temperature)
  • 1 teaspoon vanilla
  • 2 cups sifted powdered sugar
  1. Whip the cream cheese, butter and vanilla.
  2. Slowly add the powdered sugar until nice and fluffy. If icing is too thick, dribble a small amount of milk into it. If too thin, add a bit more powdered sugar.
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