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.
Icing:
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.
3 comments
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October 30, 2009 at 2:11 am
Heidi
I LOVE anything with cream cheese — I’ve never had it with pumpkin but I bet that is *delicious* (as in, my mouth is watering). I am definitely going to try such a thing :-)
How lovely to have pumpkins from your garden Susan!
October 30, 2009 at 4:30 pm
mengmom
This sounds great. We grew pumpkins a couple of years ago and I was suprised at how much vegetable you can use off of one pumpkin. What kind of pumpkins did you grow? We did a rumba pumpkin that was so flavorful you could eat it as a side dish like sweet potatoes. I think we’re going to have to start growing them again next year!
October 31, 2009 at 1:28 am
virginiasusan
I hope you’ll enjoy it Heidi. I know it would fatten you up.
Denise, we grew Sugar Baby Pumpkins which are round and are about ten inches across which is a convenient size to use. I’ve not heard of the rumba pumpkins. They sound delicious. I might give them a try if I can find that variety.