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.


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.


  • 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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s