Best Cindys Pumpkin Cake Recipes

PUMPKIN CAKE I

Pumpkin Cake I image

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Provided by D Adams

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 ½ cups white sugar
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
Blend oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g

CINDY'S PUMPKIN CAKE

Cindy's Pumpkin Cake image

What a delicious pumpkin treat! This recipe makes a thick pumpkin cake; a slice could almost be considered a bar. They have a mild pumpkin flavor with the perfect ratio of frosting. Creamy and smooth, the frosting is lick the spatula clean good. It has a hint of tanginess and butter flavor that complements the pumpkin cake. We...

Provided by Mary Louise

Categories Cakes

Time 40m

Number Of Ingredients 20

Ingredients

CAKE
4 eggs
1 c canola oil
1 2/3 c sugar
1 tsp pure vanilla extract
1 can(s) pumpkin, 16 oz.
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp ginger
dash(es) of cloves, nutmeg
FROSTING
1 pkg cream cheese, 8 oz., room temperature
6 Tbsp butter, room temperature
1 tsp vanilla
1-2 Tbsp milk
3 c powdered sugar
chopped walnuts (optional)

Steps:

1. Cream eggs, oil, sugar, and vanilla until light and fluffy. Add pumpkin. Blend well.
2. Stir together dry ingredients. Add to pumpkin mixture until well blended.
3. Spread batter in a greased and floured 15X10X1 baking pan. I line my pan with parchment paper.
4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool completely.
5. Cream butter and cream cheese. Add vanilla. Beat. Add powdered sugar. Add milk a little at a time to reach the right consistency. Frosting should be easy to spread.
6. Frost and sprinkle with chopped walnuts if desired.