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Purple-Ribbon Pumpkin Cake

 Purple-Ribbon Pumpkin Cake
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
12 ServingsPrep: 25 min. Bake: 55 min. + cooling


  • 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
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Pecan halves, optional


  • 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

2 of 2

Purple-Ribbon Pumpkin Cake (continued)

Directions (continued)

  • 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.