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 This recipe for Pumpkin Pound Cake was submitted
by Clara Martin from Yadkinville, NC.
Pumpkin
Pound Cake
- 1 (18.25-ounce) package
yellow cake mix
4 large eggs, beaten
1/2 cup vegetable oil
1/4 cup water
3/4 cup granulated sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Icing:
1 (8-ounce) package cream cheese, softened
4 tablespoons margarine
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract
- Preheat oven to 325°F
(160°C). Grease and flour a tube pan.
- Mix all ingredients and
beat for 4 minutes. Pour into prepared tube pan and bake for
1 hr.
Remove from oven and let cool prior to adding icing.
- For Icing: Blend cream
cheese and margarine, add vanilla and powdered sugar. Blend until
smooth. Nuts may be sprinkled on top if desired.
Makes 12 servings.
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