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Pumpkin Cake with Cream Cheese Icing

Contributed By: Bonnie | See all of Bonnie's recipes
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Active Time:  1 Hour
Total Time:  1 Hour
  12 Servings
This is the best Pumpkin Cake I have ever tasted. I have been making it this way for many years. It is a favorite of my family at every Holiday, but it is great anytime. Most cakes call for the Plain Flour, but I have always used self rising.
2 Cups Granulated Sugar
1 Cup vegetable oil
4 Whole eggs (lighty beaten)
2 Cups of Pumpkin (not pie mix)
2 Cups of Self Rising Flour
2 Tsp of Cinnamon
1/2 Cup broken pecans
1/2 Cup of flake coconut
Cream Cheese Icing
1 Stick of butter
1 Tsp of vanilla
1 lb box of confectioner sugar
1 8oz package of Philidepha cream cheese.
1/2 cup broken Pecans.(optional)
Mix all of the dry ingredients together well, then add eggs lightly beaten, next add pecans and coconut.Combine until the mixture is mixed well. Preheat the oven to 350 degrees,pour the mixture into a well greased non-stick tube pan. Bake at 350 degrees for 35 to 45 mins or until the top of the cake springs bake when touched. Remove from the oven when done and allow to cool before adding the icing.

Cream Cheese Icing

Start by combining the butter and cream cheese together add vanilla and slowly combine the confectioner sugar a little at a time until well mixed and icing texture is smooth. Apply to the cooled cake and top with pecans.

Date Added: 10/12/2009
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