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Pumpkin Cake

Yield one 10-inch cake


  • 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
  • Cream Cheese Glaze
  • Candy corn (optional)

How to Make It

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

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

  3. 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.

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