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Purple-Ribbon Pumpkin Cake Recipe

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I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida

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Purple-Ribbon Pumpkin Cake Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 12 Servings

25 55 80

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
CREAM CHEESE FROSTING:
2 packages (3 ounces each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Pecan halves, optional

Directions

In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top and sides of cake. Garnish with pecan halves if desired. Yield: 12 servings.

Originally published as Purple-Ribbon Pumpkin Cake in Taste of Home December/January 2008, p38

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Purple-Ribbon Pumpkin Cake

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Reviewed on Mar. 20, 2011 by shord

i added 1 tea of pumpkin spice as well and it is my preachers favorite-- i would make it all of the time if i can only keep pumpkin on hand

Reviewed on Oct. 30, 2009 by nweyer

Will definitely make this for Thanksgiving. Very tasty and simple.

Reviewed on Aug. 24, 2008 by mchenryed

Very moist cake and everyone really enjoyed it. This is one I definitely will make again as it is very flavorful and easy to make. Had a bit too much frosting and at the end, but still worthy of making.