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Pumpkin Cake

pumpkin cake
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pumpkin cake

This cake is tender, moist, and mellow. The cream cheese frosting pairs perfectly; not too sweet, just the right balance of flavors for a terrific dessert. 

Perfect for any family gathering! Click through the pages for the recipe.

Pumpkin Cake with Cream Cheese Frosting



4 eggs

1 cup brown sugar

2/3 cup granulated sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

1 tsp. nutmeg

½ tsp. ginger  



Preheat oven to 350 degrees. (325 degrees for glass pan)

Prepare a cake pan by coating with spray release.

Mix together the eggs, sugar, oil and pumpkin until light and fluffy.pumpkin cakeStir together flour, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.

Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.pumpkin cake

Spread the batter into a prepared cake pan of approximate 13×10”.   

Bake for 30 minutes, or until a toothpick comes out almost clean when inserted into the middle.

Let the cake restfor 10 minutes, then cover with plastic wrap and allow to cool completely.  This holds in the moisture as the cake cools to make the cake tender and moist.  It does not cause the cake to become soggy.pumpkin cake

When the cake is completely cool, take off the saran wrap and mix up the frosting.

Cream Cheese Frosting


8 oz. cream cheese, softened

½ cup butter or margarine, softened

1 tsp. vanilla

3 cups confectioners sugar


Combine the cream cheese, butter and vanilla in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until  well combined and fluffy.pumpkin cakePlace the frosting in 3-4 rows across the cake to make it easier to spread the frosting, so as not to tear the delicate surface. pumpkin cake

Spread evenly.
Serve immediately or allow to sit a bit then cover with plastic wrap (if allowed to sit it will have a bit of a crust on top of the frosting so the plastic wrap will not stick.) 

Copyright Carrie Groneman, A Mother’s Shadow, 2013

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  1. kati hammond says:

    Oh, yummy! I think i need a can of pumpkin!

  2. Beverly says:

    Thank you for sharing this OUTSTANDING recipe!!!

    My family LOVED it, it is PERFECT. I made no changes. This is the best pumpkin recipe I’ve made.

    • Beverly, I am SO glad you and your family enjoyed this recipe, it’s a favorite of ours also. And the little trick of mine for keeping the cake moist really works doesn’t it? Thank you for taking the time to comment so everyone else knows, this is a WINNER!!!

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