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Purple-Ribbon Pumpkin Cake

I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    12 servings


  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Chopped pecans, optional


  • In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cake; garnish with pecan if desired.
Nutrition Facts
1 slice: 535 calories, 25g fat (6g saturated fat), 76mg cholesterol, 380mg sodium, 74g carbohydrate (55g sugars, 2g fiber), 6g protein.

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Average Rating:
  • Zacloco
    Oct 31, 2020

    I followed the recipe to a "T", and the cake was very moist, but the flavor did not come through with a good pumpkin flavor that I was expecting. If I make this again I may try replacing the listed spices with 3 teaspoons of pumpkin pie spice, as another reviewer has suggested.

  • Kim
    Oct 16, 2020

    Absolutely awesome!!

  • Nanette
    Sep 29, 2020

    No comment left

  • Patti05
    Nov 10, 2019

    No comment left

  • Christina
    Oct 22, 2019

    My daughter made this for my birthday cake and all I can say is "Wow!" It is such a moist, flavorful cake. It was the best birthday cake I ever had. She followed the cake recipe exactly, and used a cream cheese buttercream recipe for the frosting. Delicious!

  • Tim
    Oct 19, 2019

    This recipe is outstanding. I made it using a fluted bundt pan, and made the frosting a touch thinner by adding a few tablespoons of half and half so that it would drizzle slightly down the sides of the finished bundt. Exquisite look--and delicious!

  • tomismyhusband
    Apr 26, 2019

    This cake is fabulous, and the frosting is also great. I added 1 teaspoon pumpkin pie spice for added flavor. If you like spice cake, you will love this. It is a big hit everywhere I take it.

  • ARollins
    Apr 22, 2017

    Everyone loved this cake!

  • suehumes
    Dec 7, 2015

    Excellent Recipe..My 15 yr old Granddaughter is an expert with this recipe. Family favorite.

  • cookiefairy
    Oct 2, 2015

    This is the ONLY pumpkin cake recipe I use. I get requests for it all the time. In fact I'm making it for church tomorrow right now!