Purple-Ribbon Pumpkin Cake Recipe
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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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 4 large 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
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Pecan halves, optional

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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.
  2. 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.
  3. 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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Reviewed Dec. 7, 2015

"Excellent Recipe..My 15 yr old Granddaughter is an expert with this recipe. Family favorite."

Reviewed Oct. 2, 2015

"This is the ONLY pumpkin cake recipe I use. I get requests for it all the time. In fact I'm making it for church tomorrow right now!"

Reviewed Apr. 18, 2015

"My family and friends love it!!"

Reviewed Nov. 17, 2014

"Easy, yummy, and great texture. A do over! The only substitution I used, 3 Teaspoons pumpkin pie spice rather then the spices listed. It gave it a very good pumpkin flavor!"

Reviewed Nov. 28, 2013

"The best pumpkin cake ever!"

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