Pumpkin Cake

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“Great alternative to Pumpkin Pie! Even people that don't care for pumpkin (like myself :) ) love this cake. I usually use homemade pumpkin puree but I'm sure canned pumpkin will work just as well. You may want to use less sugar, though. This cake can easily made one or two days in advance; it's very moist.”
1hr 10mins
1 baking pan

Ingredients Nutrition


  1. Blend sugar, pumpkin, oil, and eggs in a large bowl.
  2. Add flour, salt, soda, baking powder and cinnamon; blend together.
  3. Add pecans and coconut.
  4. Bake in oblong pan at 350 F for 45 minutes, then check cake.
  5. If not done, lower temperature to 300F and bake for 10 minutes or until done.
  6. Mix margarine, cream cheese, powdered sugar, and vanilla by hand or mixer.
  7. Add pecans and coconut, mix.
  8. Spread on cooled cake.

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