Who Needs Pumpkin Pie?

If fall had a mascot, it would undoubtedly be the pumpkin. Pumpkin lattes and candles and pies, oh my! It’s absolutely everywhere, and I’m and loving every second of it.

My favorite way to use this most festive ingredient is in my Grandma Gina’s pumpkin cake. (Side note- she was lovingly referred to a Gina, or the Notorious R-E-G). This cake is delicious! It’s light, moist (I cringe as I type that word…), and such a crowd-pleaser. In fact, I took the fruits of my labor into work today, and everyone raved about it!

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I’m an avid believer that frosting is the best part of the cake. However, when it comes to this cake, I can’t decide which part I like best. The tangy cream cheese frosting is perfect with the subtly sweet cake. You can’t help yourself but keep going back for more! After you try this cake, you’ll find that you’re asking yourself, “Who needs pumpkin pie?”


4 eggs

1 2/3 cups sugar

1 cup vegetable oil

1 can pumpkin purée

2 cups all-purpose flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350 degrees.

Mix dry ingredients together.

Combine wet ingredients.

Add dry mix to wet ingredients.

Grease a 12 x 10 inch cake pan.

Pour batter in pan.

Bake between 35-40 minutes, until toothpick comes out clean.


4 oz. of cream cheese (room temperature)

1/3 cup softened butter

1 teaspoon vanilla extract

2 cups sifted powdered sugar


Frost cooled cake.

Refrigerate frosted cake.