Cinderella Cake

Cinderella Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 25 mins
  • Serves: 12,Yield: 1cake

    • Ingredients

  • 2cupssugar
  • 4eggs
  • 1cupsalad oil
  • 2cupsflour
  • 2teaspoonsbaking soda
  • 2teaspoonscinnamon
  • 1/2 teaspoonsalt
  • 2cupsLibby’s canned pumpkin

    • Coachman’s Icing

  • 1 (8ounce) packages cream cheese
  • 1/4-1/2 cupmargarine, softened
  • 1boxpowdered sugar, sifted
  • 1teaspoonvanilla

    • Directions

  • Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
  • Combine dry ingredients and blend into egg mixture.
  • Add pumpkin and mix well.
  • Pour into well greased 9 inch tube pan.
  • Bake at 350 degrees Fahrenheit for 55 minutes.
  • Let cake stand in pan 10 minutes.
  • Turn out on rack to cool.
  • Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.

    • Reviews

  • “I would just drizzle the frosting on the cake,like a glaze. The cake is so good and moist it doesn’t need to be totally covered in frosting.”

  • “This was very very easy to put together and was enjoyed by all! It was very moist. DS ate 2 pieces and was begging for another. I drizzled cream cheese frosting on top only because I didnt have have cream cheese. I will be making this often this fall!! Thank you for posting!”

  • “Another high rating for a great cake. I baked it for my roomates birthday and used one third of the batter to add cocoa (1/4 cup) to and spooned it into the bundt pan alternately with the regular batter… (she loves pumpkin but also likes chocolate cake) Anyways, I didnt have cream cheese so i just bought a betty crocker tub of it and tinted it orange and shaved chocolate on top. Gorgeous cake- it was gone in a day and I will save the recipe for the future. Thanks!!”

  • “This cake was wonderful! It’s so nice and moist. I gave part of it to my mother and she loves it too.”

  • “I love this cake.I have used this recipe for years just as it’s written.I was out of cinnamon once and used pumpkin pie spice and it was just as good.I bake it in a bundt pan.”

  • “This is a very good cake.I followed the recipe to the letter and it came out very moist and tender.The cream cheese frosting was a wonderful topping.One of my co-workers claimed it was her favorite so far.I could imagine it being even better with either raisins in the cake or bits of peacans sprinkled on the icing.And will try Nye’s idea of the nutmeg or cinnamon in the cake batter.YUM!(I must admit it took me a while to figure out why this was called a Cinderella Cake – duh!):)”

  • “We really enjoyed this recipe.I did use fresh pumkin from Halloween, which meant, I reduced the salad oil to 3/4 cup, 1 2/3 cup of sugar, and I also added more spice along side of the cinnamon – 1/2 tsp of allspice and nutmeg.The kids really enjoyed without the icing.Thanks”

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