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Cyndy's Pumpkin Cake

Cyndy's Pumpkin Cake

I bake this cake in a tube pan, well greased. It is pretty, moist and delicious - also, lasts good for quite a few days.

Cyndy's Pumpkin Cake

1 1/2 C. oil
2 C. sugar
2 C. flour (regular)
2 tsp. soda
1 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 tsp. allspice
4 eggs
1 tsp. vanilla
1 small can crushed pineapple, drained
1 C. canned pumpkin (if you use more, the time of baking is lengthened)

Cream oil and sugar. Sift flour, soda, baking powder, salt and spice.  Add to oil and sugar.  Add eggs, one at a time, beating after each.  Add pumpkin, vanilla and drained pineapple.  Blend well. May be baked in tube pan (1 hour) or layer pan (45 minutes) at 300 degrees.  Ice cooled cake.  


1 (8 oz. pkg.) cream cheese, softened
1/2 Stick butter or margarine
1 pound box powdered sugar
1 tsp. vanilla
1/2 C. chopped nuts (optional)

Beat cream cheese and butter until fluffy.  Add sugar and vanilla; beat again well.