Purple-Ribbon Pumpkin Cake Recipe

5 11 14
Purple-Ribbon Pumpkin Cake Recipe
Purple-Ribbon Pumpkin Cake Recipe photo by Sponsor
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Purple-Ribbon Pumpkin Cake Recipe

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5 11 14
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

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 mixing 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 mixing 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

  • 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
  1. In a large mixing 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 mixing 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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Reviews forPurple-Ribbon Pumpkin Cake

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ARollins User ID: 4935279 265004
Reviewed Apr. 22, 2017

"Everyone loved this cake!"

MY REVIEW
suehumes User ID: 8651478 238895
Reviewed Dec. 7, 2015

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

MY REVIEW
cookiefairy User ID: 4889144 233882
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 User ID: 8342229 225041
Reviewed Apr. 18, 2015

"My family and friends love it!!"

MY REVIEW
CooknFox_NC User ID: 971981 155010
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 User ID: 1953590 172285
Reviewed Nov. 28, 2013

"The best pumpkin cake ever!"

MY REVIEW
smacknbrat User ID: 6865848 76227
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 User ID: 6128266 133041
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 User ID: 4424096 155009
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 User ID: 3552404 98128
Reviewed Oct. 30, 2009

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

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