Pumpkin Cake with Cream Cheese Pecan Icing
- Yield 15 servings
Pumpkin cake makes a delicious snack or dessert during the holiday season.
- Pumpkin Cake:
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 2 cups flour
- 2 teaspoons soda
- 2 teaspoons cinnamon
- 2 teaspoons salt
- 2 cups canned pumpkin
- 1 (3-ounce) package cream cheese
- 1 stick butter, softened
- 1 (1-pound) box confectioners' sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
- To prepare the cake. Beat eggs with sugar until light and well blended. Add oil and continue to beat. Sift dry ingredients together and beat into egg mixture. Add pumpkin and mix well. Pour into greased and floured 9″ tube pan or two loaf pans. Bake at 350F for 55 minutes. Cool in pan 10 minutes before removing.
- To prepare icing. Combine cream cheese and butter. Add sugar and vanilla and beat until smooth. Stir in pecans and spread on the cake when cool.
Recipe reprinted with permission from The Junior League of Shreveport-Bossier’s Revel (Shreveport, Louisiana, 2000).