Pumpkin Cake

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Pumpkin Cake

This recipe comes from my friend Gerry, who is actually known for his pumpkin cake! I won’t lie to you, it’s not low-calorie, but it is deliciously decadent so who cares! Bring it to your next potluck and I guarantee, everyone will love it!


4 eggs

1 2/3 cup sugar

1 cup cooking oil (corn oil is best)

1 15 oz can of pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1 tsp salt

Preheat oven to 350 degrees.

Sift flour, baking powder, cinnamon, baking soda, and salt together.


Beat eggs one at a time. Add sugar, oil, and pumpkin. Beat together until light and fluffy. Add dry ingredients to the pumpkin mixture, mixing thoroughly.

Bake in an ungreased 13″ x 9″ pan for 25-30 minutes (until a toothpick placed in center comes out clean). Cool completely. Frost (recipe below).


You have deliciously decadent pumpkin cake!


1 3oz package of cream cheese (softened)

1/2 cup butter (softened)

1 tsp vanilla

2 cups powdered sugar

Cream the cheese and butter together. Stir in vanilla. Add powdered sugar, slowly beat until smooth.



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