My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia
Featured In: 50 Swoon-Worthy Layered Desserts
VERIFIED BY Taste of Home Test Kitchen
- 4 large eggs
- 2 cups sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 can (15 ounces) pumpkin
- 1/2 cup chopped pecans
- 1 cup butter, softened
- 3 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 7-1/2 cups confectioners' sugar
- 2/3 to 3/4 cup heavy whipping cream
- Cinnamon sugar, optional
- Preheat oven to 350°. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper.
- Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans.
- Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
- Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
- Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar. Yield: 12 servings.
Originally published as Pumpkin Cake with Whipped Cinnamon Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p127