Pumpkin Cake with Cream Cheese Pecan Icing

  • Yield: 15 servings


Pumpkin Cake:
4 eggs
2cups sugar
1cup oil
2cups flour
2teaspoons soda
2teaspoons cinnamon
2teaspoons salt
2cups canned pumpkin
1 (3-ounce) package cream cheese
1stick butter, softened
1 (1-pound) box confectioners' sugar
1teaspoon vanilla
1cup chopped pecans


  1. 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.
  2. 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).