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Cinderella Pumpkin Cake


by Vernette Hill in the Big Spring Herald, November 24, 2013

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Rate this recipe 4/5 (15 Votes)


  • Cake:
  • 2 Cups sugar
  • 4 eggs
  • 1 cup salad oil
  • 2 cups sifted flour
  • 2 teaspoons soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups canned pumpkin
  • Coachmna's Icing
  • 1 (3 ounce) package cream cheese
  • 1 pound box powdered sugar
  • 1 stick margarine
  • 1 teaspoon vanilla


Adapted from


Step 1


Beat sugar and eggs until light. Add oil and continue beating. Add pumpkin and mix well. Add dry ingredients and bake in a greased Bundt pan or angel food pan at 350º for 55 minutes. Let cake stand in pan for 10 minutes, then turn out on rack or cake plate. Frost with Coachman's Icing.

Coachmna's Icing:

Beat well. Optionally, tint with light orange and decorate with chocolate curls.

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