Pumpkin Cake

I hosted Thanksgiving this year, and at the last minute decided to throw in one more pumpkin dessert. I needed something fast and easy, and this was it! These were absolutely delicious, and ended up being the favorite of the desserts I offered. Adapted from Paula Deen’s recipe.


  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup butter
  • 2 cups pumpkin puree
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda


  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

(Or, for more of a glaze, mix together 4 ounces cream cheese, 1/2 cup powdered sugar cinnamon and vanilla.)


Preheat the oven to 350 degrees F.

Beat together butter and sugar. Add the eggs and pumpkin. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

To Make a Bundt Cake: Grese and flour a bundt pan. Spread the batter into the pan and bake for 35-45 minutes (until a toothpick comes out clean). Let cook completely and then turn out onto a cake plate. Make the glaze type frosting and pour over the bundt cake.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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