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Bake Time 30-35 min

Yield 12 servings

A delicious southern classic cake.

Lightly spiced, with pineapple, pecans and cream cheese frosting.


2 1/4 cups All Purpose Flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

3 eggs

Cream Cheese Frosting

4 oz. cream cheese

1 tbsp. butter, softened

1 1/2 tsp. vanilla

2 cups icing sugar

2 – 3 tsp. milk (if necessary)

24 pecans or walnuts (break in half)


1. Preheat oven to 350˚F (175˚C). Grease and flour a 25 cm x 40 cm (10” x 15”) jelly roll pan.

2. Cake: In a large bowl, combine the flour, baking powder, baking soda, salt and spices; mix well and set aside.

3. Beat eggs until foamy; gradually add oil, pumpkin and sugar and beat well.

4. Pour liquids into dry ingredients and blend well. Turn batter into prepared jelly roll pan.

5. Bake for 25 – 30 minutes or until lightly browned. Cool completely in the pan.

6. Frosting: Prepare frosting by creaming together cream cheese, butter and vanilla. Gradually beat in icing sugar, adding milk if necessary. Spread on cooled cake. Top with ½ pecan piece (or chopped walnuts) and cut into squares.

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1 Comment

Kathy Olsen
Kathy Olsen
Aug 12, 2023

I don't see the oil, pumpkin or sugar amounts called for in step #3. Can you please let me know the amounts? Thank you.

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