"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Cake with Cream Cheese Icing Recipe

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This recipe for Pumpkin Cake with Cream Cheese Icing, by , is from Tammy's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Waggoner

Category:
Category:

Ingredients:  
Ingredients:  
Cake
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups of flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 15 oz can pumpkin puree
1 tsp vanilla

Icing
8 oz crean cheese softened
1/2 cup butter softened
3 cup powdered sugar
1 tsp vanilla
1/2 cup chopped pecans or walnuts

Directions:
Directions:
Beat sugar and eggs until well blended and light in color. Add oil, continue beating. Combine dry ingredients to egg mixture. Add pumpkin and vanilla. Mix well. Pour into a well greased bundt pan. Bake at 350 of 55 minutes. Remove from oven. Let stand in pan for 10 minutes, then turn out onto platter and let cool completely.

In medium bowl, blend softened cream cheese and butter until smooth and creamy. Add vanilla, the add powdered sugar. Do not over beat. Frost and top with pecans (optional) before icing sets up. Refrigerate leftovers.

 

 

 

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