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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Cake with Cream Cheese Icing Recipe

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This recipe for Pumpkin Cake with Cream Cheese Icing, by , is from Nana's Favorite Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Waggoner


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

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

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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