No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 three layer cake 2122g Recipe makes 1 three layer cake)
Calories 8137
Calories from Fat 3710		(45%)
Amount Per Serving		%DV
	Total Fat 412.3g	634%
	Saturated Fat 143.2g	715%
	Monounsaturated Fat 114.3g
	Polyunsaturated Fat 129.5g
	Trans Fat 0.6g
Cholesterol 1339mg		446%
Sodium 6824mg		284%
Potassium 1668mg		47%
Total Carbohydrate 1070.9g		356%
	Dietary Fiber 10.4g	41%
	Sugars 850.7g
Protein 71.6g		143%
how is this calculated?

Pumpkin Cake

Recipe #18074 | 1 hour | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Lali
Jan 25, 2002

This is another one from Sister Hays.

1 three layer cake (change servings and units)

Ingredients

2 cups flour
2 teaspoons baking soda
4 eggs
1 teaspoon baking powder
2 cups sugar
1 cup oil
2 teaspoons cinnamon
1 teaspoon salt
2 cups pumpkin
1/2-1 cup butter
8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners' sugar

Directions

1
Combine first 9 ingredients- mix and beat well.
2
Bake 350* about 45 min.
3
Makes 3 layers NOTES: Icing: Mix butter, cream cheese, vanilla and conf.
4
sugar.
5
Beat well.
6
Ice between layers and top.
7
Do not ice sides.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Dry Roasted Almonds

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Mushroom Garlic Cream Tarts

Featured Reviews for This Recipe

From: Chef Sharlene

On Nov 25, 2008

I found this a great cake...very moist and easy. I did make some changes...I replaced half the oil with unsweetened applesauce, added 1 c. ground raisins , and additional spices ( nutmeg, cloves)...it turned out wonderful !! Thanks !!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Patty JO

On Oct 6, 2008

awesome recipe. To make it healthier I used 1 cup whole wheat graham flour and one cup white flour and used splenda half sugar half splenda and it tastes wonderful and was so easy!!! I will make this again and see how I can change the oil to try and make it healthier, I don't know what I could use to substitute the oil, but might experiment some the next time.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Julie in TX

On Jun 20, 2004

I love this cake. I have used this recipe for years. I bake it in a well greased bundt pan for 55 minutes at 350 degrees. Frosted with the cream cheese frosting, it's a wonderful alternative to pumpkin pie at Thanksgiving.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #343209

On Oct 2, 2006

Outstanding! Light, not oily and heavy but very moist. I made this cake for my son's birthday in Sept and everyone loved it...then I made it again on Friday for a bake sale. The only changes I made was to add spices--powdered ginger, allspice and cloves--and cut back on the amounts of cinnamon and sugar.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews