Moist Pumpkin Cake

Moist Pumpkin Cake

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  • 2 C all-purpose flour
  • 2 C Pioneer® Sugar
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 1 ½ C vegetable oil
  • 4 eggs
  • 3 C canned pumpkin
  • 1 tsp. vanilla
  • 1 C walnuts, broken

Cream Cheese Frosting:

  • ½ C butter or margarine, softened
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 lb. Pioneer® Confectioners Powdered Sugar, sifted


  1. Preheat oven to 350° F, grease and lightly flour a 9 x 13-inch baking pan or three 9-inch round pans.


  1. Combine flour, Pioneer® Sugar, baking soda, baking powder, salt and cinnamon in a medium bowl; set aside. Combine vegetable oil, eggs pumpkin and vanilla in a large bowl and beat well with mixer. Add the flour mixture and mix well. Stir in the walnuts. Pour batter into prepared pan. Bake for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. When cooled, frost with cream cheese frosting.


  1. Cream together butter and cream cheese in large mixing bowl, add Pioneer® Confectioners Powdered Sugar intermittently and beat until smooth.
Moist Pumpkin Cake
2 votes, 2.00 avg. rating (49% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.