Pumpkin Cake

Oxmoor House
one 10-inch cake


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1 cup shortening
3 cups sugar
3 eggs, beaten
1 (16-ounce) can pumpkin
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Candy corn (optional)


Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, pumpkin, and vanilla; mix well.

Sift together flour, baking powder, soda, salt, and spices; gradually add dry ingredients to creamed mixture, beating well after each addition.

Spoon batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; invert on wire rack to cool completely. Spoon Cream Cheese Glaze over top of cake, allowing excess to drizzle down sides. Decorate with candy corn, if desired.

Created date

February 2010