Pumpkin Cake Recipe With Cream Cheese Icing

This Pumpkin Cake Recipe is the perfect addition to any holiday table.


| June 2013


In You Be Sweet (Thomas Nelson, Inc., 2012), a compilation of stories and sweet treats, Patsy Caldwell and Amy Lyles Wilson peek in on those occasions special enough to demand a dessert decadent and memorable enough to be repeated time and again. You’ll find the strawberry jam bars that always make an appearance at the neighborhood picnic. The German chocolate cake roll that pulls in the big bucks at the charity bake sale? That’s here too. The blackberry jelly recipe that has graced Mason jars all over the South for decades? It’s here, and it’s just about the best hostess gift you can offer up. Be sweet? You won’t be able to help it! The following excerpt comes from chapter 11, “Holidays and Traditions.” 

You can purchase this book from the GRIT store: You Be Sweet.

More from You Be Sweet:

Pink Lemonade Cupcakes Recipe
Cinnamon Cream Biscuits With Pecan Topping
Caramel Pie Recipe With Meringue Topping 

Pumpkin Cake Recipe With Cream Cheese Icing
Makes 16 servings 

Pumpkin Cake
2 cups sugar
1 (15-ounce) can pure pumpkin
1 cup oil
4 large eggs, beaten
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 cup flaked coconut
3/4 cup pecans, chopped

Cream Cheese Icing
1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla extract
1/2 cup pecans, chopped
1/2 cup flaked coconut

To make the pumpkin cake:
Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans.





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