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Purple-Ribbon Pumpkin Cake Recipe

Purple-Ribbon Pumpkin Cake Recipe

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 YIELD:12 servings

Ingredients

  • 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
  • CREAM CHEESE FROSTING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Pecan halves, optional

Directions

  • 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.

Reviews for Purple-Ribbon Pumpkin Cake

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MY REVIEW
suehumes
Reviewed Dec. 7, 2015

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

MY REVIEW
cookiefairy
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!"

MY REVIEW
NAlvarez67
Reviewed Apr. 18, 2015

"My family and friends love it!!"

MY REVIEW
CooknFox_NC
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!"

MY REVIEW
kcmitchell
Reviewed Nov. 28, 2013

"The best pumpkin cake ever!"

MY REVIEW
smacknbrat
Reviewed Nov. 20, 2012

"Has more of a spice cake taste, would have liked more of a pumpkin flavor but it is an excellent cake."

MY REVIEW
pama102
Reviewed Oct. 20, 2011

"My family loved it and I am making it the second time in 1 week for extended family."

MY REVIEW
shord
Reviewed Mar. 20, 2011

"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"

MY REVIEW
nweyer
Reviewed Oct. 30, 2009

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

MY REVIEW
mchenryed
Reviewed Aug. 24, 2008

"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."

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