It’s that time of the year again! The Lord has blessed our garden and we have a small pile of pumpkins from the garden to enjoy.  Tonight I’m going to make a pumpkin pie, but many of the others are destined to become pumpkin cakes and pumpkin bread.  My mother-in- law gave me this cake recipe and it’s one of our family favorites.  It’s best if you wait a day before serving.  Serve chilled.

2 cups sugar

4 eggs

1 cup oil

2 cups pumpkin  (or a 1 lb can)

Mix these together. Add in oil.  Mix on medium speed for 3 minutes.

In separate bowl, mix together the dry ingredients.

2 cups flour

2 tsp cinnamon

2 tsp baking soda*

1/2 tsp salt

Blend the dry ingredients with the wet ones. Pour into a greased and floured cake pan. Bake at 350 for 45 mins. Cool on wire rack.


2 TBSP melted butter

8 oz pack of Philadelphia Cream cheese

1 tsp vanilla

1 cup confectioners sugar

Add icing when cake is cool.

Keep in refrigerator covered with plastic wrap.

I have to do mine a little differently because I’m working with the fresh pumpkins.  Cut pumpkin in half. Clean out the seeds and bake for 30 mins at 350. I put mine  in a cake pan with water in the bottom. When you can stick a fork in it easily, it’s done.  Cool then scoop out the pumpkin and measure 2 cups. Puree in blender with the oil and eggs. Mix with the sugar and other  ingredients.


* There is no baking powder in this recipe, only baking soda.