Pumpkin Cake

 4 Eggs, beaten
 2 cups Sugar
 1 cup Cooking oil
 2 cups Self-rising flour
 2 tsp Baking soda
 1 tsp Baking powder
 2 tsp Cinnamon
 ½ tsp Salt
 1 cup Canned pumpkin

1

Preheat oven to 300 degrees.
Thoroughly combine the eggs, sugar and oil. Sift the dry ingredients together and add to the egg mixture. Beat 3 minutes on medium speed of mixer, adding the canned pumpkin at the end. Bake in 3 greased and floured pans or one 9 x 12 inch cake pan for 40-45 minutes. Cool and remove from pans. Frost cake with Cream Cheese Frosting.

Cream Cheese Frosting
2

1-8 ounce package of cream cheese
1/2 cup of butter, softened
1 t. vanilla
1 box of confectioner's sugar
milk

Cream together cream cheese and butter. Add vanilla and sugar, blending until smooth. Add milk to thin if necessary.

Ingredients

 4 Eggs, beaten
 2 cups Sugar
 1 cup Cooking oil
 2 cups Self-rising flour
 2 tsp Baking soda
 1 tsp Baking powder
 2 tsp Cinnamon
 ½ tsp Salt
 1 cup Canned pumpkin

Directions

1

Preheat oven to 300 degrees.
Thoroughly combine the eggs, sugar and oil. Sift the dry ingredients together and add to the egg mixture. Beat 3 minutes on medium speed of mixer, adding the canned pumpkin at the end. Bake in 3 greased and floured pans or one 9 x 12 inch cake pan for 40-45 minutes. Cool and remove from pans. Frost cake with Cream Cheese Frosting.

Cream Cheese Frosting
2

1-8 ounce package of cream cheese
1/2 cup of butter, softened
1 t. vanilla
1 box of confectioner's sugar
milk

Cream together cream cheese and butter. Add vanilla and sugar, blending until smooth. Add milk to thin if necessary.

Pumpkin Cake

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