Pumpkin Cake with Cream Cheese Frosting


Yummmm…this cake tastes like a mix between carrot cake, spice cake and pumpkin pie. It’s rich and moist, and the cream cheese frosting is a perfect complement.


  • 2 c. sugar
  • 1 c. oil
  • 4 eggs
  • 2 c. flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 16 oz can of pumpkin


Preheat oven to 350 degrees. Combine sugar, oil and eggs in large bowl. Combine dry ingredients and mix into wet ingredients. Mix well. Stir in pumpkin.

Divide batter between two greased round cake pans. Bake about 40 minutes or until done in center. Let cool on a rack.

Mix cream cheese frosting (instructions here but use 1/4 c. butter instead of 1/2 c.). Spread frosting between layers and on the top of the cake. Garnish with pecans.



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