Pumpkin Cake with Cream Cheese Frosting

PUMPKIN CAKE WITH CREAM CHEESE FROSTING:  This has been a favorite of anyone who likes pumpkin cake!  The cake is so moist and has such a wonderful flavor.  This frosted pumpkin cake has commonly been requested for bake sales at our church and there have never been any cakes left when the sale is done.  In fact, they are usually gone as soon as they arrive, because people will put the cakes aside until they are ready to pay for their purchases – just to make sure they get one!



2 cups sugar
4 eggs
1 cup oil (Crisco Oil)
2 cups canned pumpkin
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
2 cups + 1 tablespoon flour


Preheat the oven to 350.  Mix together sugar, eggs, and oil until well blended.  Add canned pumpkin, baking powder, salt, cinnamon, and baking soda.  Mix well.  Add flour and mix again until all lumps are gone from the batter.  Pour into a well-greased and floured 9 x 13 cake pan. Bake at 350 for 30 minutes. You need to allow the cake to cool completely before frosting it.




3 ounces cream cheese
3/4 stick (6 tablespoons) of margarine
1 teaspoon vanilla
1 tablespoon milk or cream
1 3/4 cups powdered sugar


Put all ingredients together in a mixer and blend until smooth.  Frost the cooled cake and allow the frosting to set before serving it.

Keep the leftovers covered to retain the moisture.  When covered, I have seen this cake last a week, depending on the weather.  To help the cake last if you live in a warmer climate or during warmer weather, store it in the refrigerator, but allow it to warm up to room temperature for the best texture.  It can be eaten cold, but the cake will not be as soft.  However, the flavor will not change.  I hope you enjoy this as much as I do!

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