Pumpkin Cake and Frosting Recipe

Name: Pumpkin Cake and Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 2 cups canned pumpkin; 2 cups flour; 1 teaspoon salt; 2 teaspoons cinnamon; ½ cup pecans; 1 ½ cups oil; 4 eggs; 2 teaspoons baking soda; 2 teaspoons baking powder; ½ cup coconut, flaked; ½ cup butter; 8 ounces cream cheese; 1 teaspoon vanilla; 1 lb powdered sugar; ½ cup pecans; ½ cup coconut, flaked

Servings: persons

2 cups sugar
2 cups canned pumpkin
2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
½ cup pecans
1 ½ cups oil
4 eggs
2 teaspoons baking soda
2 teaspoons baking powder
½ cup coconut, flaked
½ cup butter
8 ounces cream cheese
1 teaspoon vanilla
1 lb powdered sugar
½ cup pecans
½ cup coconut, flaked

1
Combine sugar,pumpkin,oil and eggs.
2
Add flour,salt,cinnamon,pecans,baking soda,baking powder and coconut.
3
Stir well.
4
Pour into 9x13 inch pan sprayed with cooking spray.
5
Bake at 350 defrees for 55 minutes.
6
For frosting -- blend butter,cream cheese,powdered sugar and vanilla.
7
Stir in pecans and coconut.
8
Frost the cake when it's cooled.

2581

kcal

Calories

163

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 17 ingredients. The key ingredients include: 2 cups sugar, 2 cups canned pumpkin, 2 cups flour, 1 teaspoon salt, and more.

Yes, Pumpkin Cake and Frosting 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.

Pumpkin Cake and Frosting

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