Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Frosted Pumpkin Cake




Source of Recipe


unknown


List of Ingredients




1 can (15 ounces) solid-pack pumpkin
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter or margarine, softened
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar


Recipe



In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until cake test done with a wooden pick. Cool.

In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar; mix well. Frost cake. Store in the refrigerator.