Pumpkin Cake

My mom’s recipe. I don’t know where she got it. I have kept the ingredients and measurements as written. This cake is another family favorite – so moist. Seems to get more delicious the longer it is refrigerated.

To make it a tad more healthy, substitute applesauce for some of the oil, and sprinkle powdered sugar on top instead of the cream cheese frosting.

Cake

In one large bowl, mix together real well:

  • 2 C Sugar
  • 2 C Flour
  • 1 tsp. Salt
  • 2 tsp. Baking soda
  • 2 tsp. Cinnamon
  • 1 tsp. Nutmeg

In another bowl, mix together:

  • 4 Eggs
  • 1 1/2 C Wesson oil
  • 1 Can Pumpkin (about 2 cups)

Beat well and add to the dry ingredients mixture.
Make sure the batter is well-beaten. Pour into a tube or Bundt cake pan that has been greased and floured.
Bake 1 hour at 350° F.

Frosting

  • 1/2 box Powdered sugar (just under 2 cups)
  • 1/2 stick Oleo (1/4 cup butter or margarine), at room temperature
  • 8 oz. package Cream cheese, at room temperature
  • 1 tsp. Vanilla
  • 1/2 C chopped nuts (pecans or walnuts), optional

Blend well to spreading consistency.
Frost the cake.

Keep in the fridge after icing because of the cream cheese frosting.

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