The Savvy Shoppers Magazine

Judy’s Pumpkin Cake with Cream Cheese Frosting

Celebrate Halloween during October with this perfect recipe! Whip up this easy to make delicious Pumpkin Cake that can be made ahead of time and refrigerated before serving.  A great dessert for Halloween and all through the fall and winter holidays.

    – Judy • Executive Assistance


Mix sugar oil & eggs. Add pumpkin, then add all the ingredients.

Bake in a greased 11x17 pan (jelly roll pan) bake at 350 for 20-25min.

Cool 1/2 hour, then frost & refrigerate. Cut into 10-12 pieces for serving.


 2 cups sugar

 1 cup cooking oil

 4 eggs

 2 cups canned pumpkin (not pumpkin pie filling)

 1/2 tsp salt

 2 cups flour

 2 tsp baking powder

 1 tsp baking soda

 1 1/2 tsp cinnamon

 1/2 tsp cloves (ground) optional


Cream Cheese Frosting

1 tsp vanilla

3 oz cream cheese

3/4 stick of butter (softened)

3 cups powdered sugar


Mix (I use a blender) cream cheese & butter until well blended. Add vanilla & powdered sugar & beat until smooth & spreadable.


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