Cinderella Pumpkin Cake

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

Photo by LRay W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Cake: 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 350ยบ 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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