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Purple Ribbon Pumpkin Cake

Chef.at.Home's picture
Ingredients
  Canned solid pack pumpkin 15 Ounce (1 Can)
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Vegetable oil 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Ground cloves 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Cream cheese frosting  
  Cream cheese 6 Ounce, softened (2 Packages, 3 Ounces Each)
  Confectioners sugar 2 Cup (32 tbs)
  Vanilla extract 1 Teaspoon
Directions

In a large mixing bowl, beat the pumpkin, sugar, eggs and oil until well blended.
Combine flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
Pour into a greased and floured 10-in.fluted tube pan.
Bake at 3500 for 55-65 minutes or until the cake springs back when lightly touched.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small mixing bowl, beat cream cheese until fluffy.
Add confectioners' sugar and vanilla; beat until smooth.
Frost top and sides of cake.
Garnish with pecan halves if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pumpkin

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