Pumpkin Cake

  • Yield: 16 servings

"This is one of my family's favorite recipes. I use it at Christmas because my family doesn't like traditional fruit cake."


1 1/2cups vegetable oil
2cups sugar
2cups all-purpose flour
1teaspoon baking powder
2teaspoons baking soda
1teaspoon salt
1teaspoon allspice
3teaspoons cinnamon
1 (15-ounce) can pure pumpkin
4 eggs
2teaspoons vanilla extract
1cup chopped pecans
1cup raisins, soaked in warm water, then drained
1 (8-ounce) can crushed pineapple, drained
1/2cup margarine
1 (8-ounce) package cream cheese
1 (1-pound) box confectioners' sugar
1/2teaspoon salt
1/2cup chopped pecans
1teaspoon vanilla extract


  1. Preheat oven to 350F.
  2. Mix oil and sugar with an electric mixer. In a separate bowl, combine flour, baking powder, baking soda, salt, allspice and cinnamon. Add pumpkin to mixture. Add flour mixture.
  3. Add eggs, one at a time, beating well.
  4. Add vanilla, pecans, raisins and pineapple; mix well. Pour into tube or Bundt pan or 3 very small (5-by-3-inch) loaf pans.
  5. Bake 1 hour, if using tube or Bundt pan. Test the small ones after baking 30 minutes. Cake is done when a toothpick inserted in the center comes out clean.
  6. To prepare the icing, mix margarine and cream cheese with an electric mixer. Add sugar and salt. Mix until well blended. Add pecans and vanilla. Spread on cooled cake.

Recipe by Allene Scherm, Stuttgart, Ark