Plenty Sweet Life

Grandma's Recipes One By One!

Pumpkin Cake

on October 13, 2014

We grew pumpkins in the big garden on Grandma and Grandpa’s farm. Technically, I suppose, it wasn’t in the garden, it was in a field. This is a photo of me and my sister and our cousin with some of the pumpkins (which seem to be beautifully shaped ones).

Pumpkin Cake

We are sitting on a hay rack and you can even see one of Grandpa’s cows in the background! So cute! We had so many pumpkins one year, that we took them to our house and sold a bunch of them. We also had enough that same year to cook them to freeze and use all winter. From time to time, ever since that fall, I will buy pumpkins, bake them, and freeze the pumpkin flesh for using at a later time. I use the pumpkin in recipes instead of butter or oil (especially good in brownie recipes) and then, of course, for the usual pumpkin recipes for pies, cakes, muffins, and bread. There are a lot of pumpkin pie recipes in Grandma’s file, but not a lot of pumpkin cakes. This recipe for Pumpkin Cake is so good, you’ll want to make it all year round – not just this time of year.

Pumpkin Cake


Pumpkin Cake 2

Pumpkin Cake Frosting

Pumpkin Cake Frosting 2

Here is the recipe as I made it:

Pumpkin Cake

2 cups flour

1 1/2 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon allspice

1 1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup cooking oil (I used canola oil)

2 cups sugar

4 eggs

1 cup pumpkin

Sift dry ingredients together and set aside.

Cream together oil and sugar.

Add eggs 1 at a time, beating after each.

Add dry ingredients alternately with pumpkin, to creamed mixture.

Grease and flour three 9″ cake pans.

Bake at 350 degrees for about 25 minutes.

For a bundt pan about 50 minutes.

For cupcakes about 20 minutes.

I made cupcakes with this batch and got 24.

I’m going to try to make a layer cake at a later time, but for today I used the cream cheese icing recipe on the bottom of the card.

Cream Cheese Icing

Mix together until smooth:

1 8 ounce package of cream cheese

1 box (3 3/4 cups) powdered sugar

2 teaspoons vanilla

1/4 cup butter

Spread or pipe on top of cake or cupcakes.


I mixed the dry ingredients first and then the wet. Getting everything step ready separately and ready to go makes it easier to add the ingredients alternately in the end.


The cupcakes did rise a bit when baked . . .


. . . making the perfect platform for the icing!


I had to add the pumpkin decoration on top.


Any pan you bake it in, this recipe is delicious, and again, one of my new favorites! Try this one today and it will be your new favorite, too!

4 responses to “Pumpkin Cake

  1. mom says:

    Such good memories – and such yummy pumpkin recipes!

  2. uncle paul says:

    I think that was my sister’s favorite cow in the background !!!!!!!!!!!!!

  3. […] over the years. I’ve done Pumpkin Pie – the Chiffon Kind, Pumpkin Pie Dessert, Pumpkin Cake, Pumpkin Cream Cheese Pie , and Autumn Gold Pumpkin Cake. I’ve done Sweet and Spicy Pumpkin […]

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