This past Thanksgiving was wonderful being with my whole entire family. All of my children and grandchildren were here and we even got an announcement that grandchild number four who is due in April is going to be a girl! We have three darling grandsons and are so excited to welcome a little girl into the mix! Will she be a princess or a tomboy? Everyone has a different opinion, although her mom says that after having two sons that she won’t be raising her little girl as a tomboy!
Before everyone arrived I was wanting to find a recipe for a pumpkin dessert that wasn’t pumpkin pie and then I remembered this recipe that I had for Clifton’s Pumpkin Cake. I grew up in Southern California and there was a Clifton’s Cafeteria that was famous for their Pumpkin Cake. I had been given their recipe for this cake a long time ago and now was the perfect time to make it.
With three layers of moist pumpkin cake topped with a cream cheese frosting, there are few people who will be able to resist this cake. And you don’t have to wait until Thanksgiving to make it because pumpkin is fashionable all year round!
- 3 cups sugar
- 3 cups flour
- 1 TBL Baking Soda
- 1 TBL Baking Powder
- 1 TBL Cinnamon
- ¾ tsp salt
- 1½ cups vegetable oil
- 4 eggs
- 3¼ cup canned pumpkin (one large can) Make sure you get just the canned pumpkin and not the pumpkin pie filling
- 1½ pound of powdered sugar
- 12 oz cream cheese, softened
- ¾ cup butter, softened
- 3 tsp vanilla
- Whole Pecans
- Preheat oven to 350 degrees
- Combine the first six dry ingredients together in your mixer.
- Add oil and continuing to beat until dry ingredients are moistened.
- Add pumpkin and mix again until well blended.
- Add slightly beaten eggs and blend 1 minute longer. Do not over mix.
- Pour batter into 3 lightly greased paper-lined 9-inch round cake pans. It is best to line your pans for this recipe.
- Bake for approx 30-35 minutes or until done. Cool on racks.
- Mix all of the frosting ingredients together until smooth and there are no lumps.
- Place first layer of cake with the bottom side up and frost. Place the second layer of cake bottom side down, so that both bottoms are now touching and frost that layer. Place the third layer of cake with bottom side down and frost that layer.
- Top with whole pecans.
- Cake may be refrigerated to keep the frosting firm
Looking for some more pumpkin recipes? Check these out!