Pumpkin Cake With Cream Cheese Frosting


This is a recipe from my Great-Grandmother. They are actually bars, but last time I made them I thought that they would make a great cake since it is actually “cake”. I thought this would be a great way to honor her, I miss her very much. They are very yummy and great for Thanksgiving time!

Pumpkin Cake With Cream Cheese Frosting


  • 2 c. sugar
  • 4 eggs
  • 1 c. oil
  • 1- 15 oz. canned pumpkin
  • Mix above ingredients and set aside. Sift the following and add to above mixture.
  • 2 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  • 1/2 tsp.salt
  • 1/2 tsp.nutmeg
  • Mix well and pour into greased and floured pans.
  • *If making bars use 12×18 pan or 2 9×13 pans.
  • *If making cake, I think 2- 8 or 9in. rounds would work. (I
  • just kind of guess on which pans to use!)
  • Bake at 350 for 25 to 30 minutes or until toothpick comes out clean.
  • Cream Cheese Frosting

  • 1- 8 oz. package of cream cheese
  • 3/4 stick of butter or crisco
  • 1 Tbls milk or cream
  • 1 tsp. vanilla
  • 4 c. powdered sugar
  • Beat cheese, butter, vanilla and cream together until soft. Add powdered sugar until correct consistency to spread.
  • Will freeze well.


Comments (4)


Very pleased with the outcome! Only difference I made was, I only used 1/4 tsp Cloves. I also added some Pampered Chef Sweet Cinnamon sprinkle to the bottom of a few, and WOW!!! Thanks for sharing this recipe :)


This was excellent. Only problem I am having is it is quite soft/moist which makes for difficulty in stacking layers. Any suggestions?? I might try adding a touch more flour or cutting back on the oil.

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