Recipe 86 - Pumpkin Cake
Recipe 86 - Pumpkin Cake
(by Shirley Ross)
4 eggs
1 2/3 cups white sugar
2 cups flour
2 tsp. baking powder
1 cup canola oil
2 tsp. cinnamon
1 - 15-16oz. can pumpkin
1 tsp. baking soda
1 tsp. salt
In a mixer, combine eggs, sugar, oil, and pumpkin. Beat until light and fluffy. Add flour, baking powder, cinnamon, salt, and baking soda. Mix thoroughly. Spread batter in greased and floured 9 x 13 x 2 cake pan. Bake at 350 degrees for 30-35 minutes. Test with toothpick for doneness. Cool and frost with this topping: 1 - 3oz. box instant vanilla pudding, 1/4 cup powdered sugar, 1/2 cup cold milk, 1 - 8oz. Cool Whip. In a mixer, combine pudding, powdered sugar and milk. Remove bowl from mixer, then using a spoon fold in Cool Whip. Spread evenly on cake. Best if kept refrigerated.
Continue to:
Other Recipes:
- 12 - Banana Tea Bread
- 223 - Cream Puff Cake
- 102 - Pumpkin Cookies
- 234 - Springform Cheesecake
- 115 - Brown Sugar Icing
- 34 - Apple Pie
About the author
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
Please support Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
