Cinderella Cake Recipe

Name: Cinderella Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups sugar; 4 eggs; 1 cup salad oil; 2 cups flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 2 cups Libby's canned pumpkin; Coachman's Icing; 1 (8 ounce) package cream cheese; 1/4 - 1/2 cup margarine, softened; 1 box powdered sugar, sifted; 1 teaspoon vanilla

Servings: persons

2 cups sugar
4 eggs
1 cup salad oil
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups Libby's canned pumpkin
Coachman's Icing
1 (8 ounce) package cream cheese
1/4 - 1/2 cup margarine, softened
1 box powdered sugar, sifted
1 teaspoon vanilla

1
Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
2
Combine dry ingredients and blend into egg mixture.
3
Add pumpkin and mix well.
4
Pour into well greased 9 inch tube pan.
5
Bake at 350 degrees Fahrenheit for 55 minutes.
6
Let cake stand in pan 10 minutes.
7
Turn out on rack to cool.
8
Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups sugar, 4 eggs, 1 cup salad oil, 2 cups flour, and more.

Yes, Cinderella Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinderella Cake

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