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Frosted Pumpkin Cake



  • 1 (16 ounce) can pumpkin
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt


  • 3 ounces cream cheese, softened
  • 5 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1 3/4 cups confectioners' sugar
  • 3 to 4 teaspoons milk
  • Chopped nuts


  1. Heat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan.
  2. Cake: In a mixing bowl, beat pumpkin, sugar and oil.
  3. Add eggs; mix well.
  4. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended.
  5. Pour into prepared baking pan.
  6. Bake for 25-30 minutes or until cake tests done. Cool.
  7. Frosting: Beat the cream cheese, butter and vanilla extract in a mixing bowl until smooth.
  8. Gradually add sugar; mix well.
  9. Add milk until frosting reaches desired spreading consistency.
  10. Frost cake.
  11. Sprinkle with nuts.

Yield: 20-24 servings

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