Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting

6 reviews, 4 star(s). 83% would make again

Ready in 2 hours ; part of Pumpkin Recipes collection

Try this Pumpkin Cake with Cream Cheese Frosting recipe, or contribute your own.

"This is an excellent receipe. I would'n make any changes. The cake is so moist and flavorful and the frosting is wonderful."


4 Eggs
2 teaspoons Ground cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 teaspoons Baking soda
1/2 teaspoon Ground ginger
1 teaspoon Ground cloves
2 cups Sugar
2 cups Flour; sifted
1 cup Salad oil
1 15-oz can Pumpkin
1 (8-oz) pk Cream cheese
1 teaspoon Rum; or vanilla extract
4 cups Confectioners sugar; sifted
Pecan halves; for garnish, optional

Original recipe makes 18 Servings



Preheat oven to 350 degrees F. Prepare pumpkin cake: Crack eggs into large bowl of electric mixer; cover and let stand for thirty minutes, or until room temperature. Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger, and nutmeg. With electric mixer at high speed, beat eggs thoroughly. Add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy. Gradually add the oil and pumpkin, beating well after each addition to blend thoroughly. With the electric mixer at low speed, beat in the flour mixture, several spoonfuls at a time, beating only until the flour is moistened. Do not over beat! Pour into an ungreased 10-in. tube or bunt cake pan. Bake about one hour or until surface springs back when gently pressed with fingertips. Remove cake from oven and cool completely in pan, on a wire rack. Prepare frosting: In a small mixer bowl, with The electric mixer, beat the cream cheese with the rum or vanilla extract, until smooth and soft. Gradually beat in the confectioners sugar, beating until light and fluffy. Using a long narrow spatula, carefully loosen cake from the pan and remove. Place the cake on a plate and frost the top and sides with the cream cheese frosting. Use the tip of the spatula to swirl the frosting in a spoke-like fashion, in toward the center of the cake. Arrange the pecans decoratively around the top of the cake. Store the cake tightly covered in the refrigerator until 30 minutes before serving. Makes 12 servings Note: This cake is very moist and rich. Once frosted it keeps for several days in the refrigerator. The flavor is best if stored for at least three days prior to serving. Remember that this cake is made with cream cheese and must be kept refrigerated! This is also a great recipe for cupcakes. Place a pecan half in the center of each cupcake for garnish. Makes 18 cupcakes.


Posted to MasterCook Digest V1 #180 Date: Mon, 28 Oct 1996 14:02:56 -0600 From: "Loren Fumich"

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Calories Per Serving: 414 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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jamcguire 1m ago

I have the same question what size pumpkin do u use?
LoriCS 1m ago
Use a 15-oz can of pumpkin for this recipe. - Elizabeth Schneider 1m ago

I made cupcakes and they were great! The spices enhance the taste so much, I will definitely be making these again and again. Everyone I shared them with like them :-)
jsorensen1 1m ago

What size can of pumpkin is to be used in this recipe?
cherylbatemani5h7 1m ago
A standard 15-oz can will work perfectly. - Elizabeth Schneider 1m ago

Awesome cream chees. Frosting
Sjennas 5y ago

This is an excellent receipe. I would'n make any changes. The cake is so moist and flavorful and the frosting is wonderful.
benearl 5y ago

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