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Home » Desserts

Cinderella Cake with Coachman's Icing

Published: Sep 26, 2021 · Last Modified: Sep 29, 2021 by Anecia

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Cinderella Cake with Coachman's Icing is a vintage pumpkin-bundt cake recipe that is absolutely fabulous!! 

This easy pumpkin cake has a mild flavor and is beautiful when made in a Bundt pan and it's a perfect Fall dessert!

Cinderella cake with orange icing on crystal cake plate.

I've been going through my Grandmother Lucille's "recipe bag", and I came upon this holiday pumpkin cake recipe, apparently torn off what looks like the back of an Imperial Sugar bag, probably around 1950.

Sugar package with recipe printed.

Since most of her recipes were either illegible or missing a critical ingredient, I figured I couldn't go wrong with attempting a printed recipe from her collection.

This pumpkin cake turned out delicious and beautiful!

Very easy to make and not too strong of a pumpkin flavor. I usually make this early in the Fall when I'm baking my fresh Apple Cake and Apple crisp! The house smells delicious!

Jump to:
  • Why you'll love this recipe
  • Here's what you'll need
  • Here's how to make it
  • Expert tips
  • Can I substitute Pumpkin Pie mix for canned pumpkin?
  • Can I make Cinderella Cake in a sheet pan?
  • About the Coachman's Icing
  • Related recipes:
  • 📋 Recipe

Why you'll love this recipe

Simple ingredients - no boxed cake mixes with fillers or preservatives, just simple baking ingredients

Versatile - make a large pumpkin Bundt cake, mini-Bundt cakes or cupcakes! 

Light and fluffy - the texture is divine! Not too dense or too strong of a pumpkin flavor

The "Coachman's Icing" is super simple to make! You can make it orange colored if you want by adding a few drops of food coloring. I used 10 drops for of orange. 

Pumpkin Bundt Cake on a cake plate.
The texture of the bundt pan resembles a pumpkin

The heavenly smell of baked pumpkin and cinnamon envelops the whole house, and since the weather here in Texas suddenly changes from "pouring rain" to "sweater-weather Fall", we are on Cloud 9!!! 

This Cinderella cake recipe is easy to make and has a mild pumpkin flavor.

Here's what you'll need

Flour, canned pumpkin, baking soda, oil, eggs, cinnamon, salt and sugar. Be sure to get 100% pumpkin puree and not "pumpkin pie mix."

Ingredients for cake.

For the "Coachman's Icing",  you'll need this, plus orange food coloring (if you want it to be orange); you might need 2-3 teaspoons of milk if you find the icing too thick

Icing ingredients on counter.

Here's how to make it

 

Sugar being added to beated eggs
Beat eggs; add sugar; combine
Dry ingredients being added to sugar mixture
Add dry ingredients; combine
Pureed canned pumpkin being added to mixture
Add pumpkin; combine well and pour into oiled bundt pan

 

Expert tips

Use two CUPS of pumpkin puree; not two CANS; don't ask me how I know this

Oil the Bundt pan right before you pour the batter in, otherwise, it puddles in the bottom of the pan

Use a toothpick to test doneness; when it comes out clean, it's done

Allow to cool before removing from pan and icing

Use a spatula to loosen cake around the perimeter and inner funnel

Place a large plate over the pan and flip it; tap to release

Can I substitute Pumpkin Pie mix for canned pumpkin?

No. Canned Pumpkin Pie Mix and Canned Pumpkin are totally different. Don't even go there. Use Real Canned Pumpkin or Pumpkin Puree for an authentic Cinderella cake.

Can I make Cinderella Cake in a sheet pan?

Yes you can, but it won't resemble a pumpkin. I use a grooved Bundt pan which gives the Cinderella Cake a bit of texture, resembling a pumpkin.

You can also make cupcakes or mini-bundt cakes with this recipe!

This vintage Cinderella pumpkin cake recipe also makes delicious cupcakes! Just divide the batter into cupcake sleeves in a muffin pan and bake! 

About the Coachman's Icing

This icing is pretty thick! If you want it thinner, add 2-3 teaspoons of milk in 1 teaspoon increments, mixing well in between;  

Cinderella Cake with orange icing on cake pedastal.

Nothing screams Fall like a nice warm pumpkin cake! Serve this quick and easy cake at your next Halloween or Thanksgiving gathering!

Related recipes:

  • Savory Pumpkin Hummus
  • Original Texas Sheet Cake
  • Gingerbread Bundt Cake
  • Classic Southern Pecan Pie

If  you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!

📋 Recipe

Cinderella Cake with orange icing on cake pedastal.

Cinderella Cake with Coachman's Icing

Light Bundt cake with mild pumpkin and cinnamon flavors...perfect for any Fall gathering!
5 from 8 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Yield: 16 slices
Author: Anecia Hero
Prevent your screen from going dark

Equipment

  • Hand mixer

Ingredients 

Cake Mixture Ingredients

  • 2 cups sugar , granulated
  • 4 whole eggs , lightly beaten
  • 2 cups flour , all-purpose
  • 2 cups canned pumpkin (Note: 2 CUPS, not 2 CANS)
  • 1 cup oil , canola or vegetable
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspon salt
  • 1-2 tablespoons oil , for coating Bundt pan
  • 1-2 tablespoons sugar , for coating Bundt pan

Icing Ingredients

  • 2 cups powdered sugar
  • 1 stick butter ,softened
  • 8 ounces cream cheese , 1 block of cream cheese
  • 2 teaspoons vanilla extract
  • orange (optional)
  • 2-3 teaspoons milk (optional); if the icing is too thick

Instructions 

Cake Instructions

  • Preheat oven to 350º F
  • Combine flour, cinnamon, baking soda and salt in a bowl; set aside
    2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspon salt
  • In a large bowl, lightly beat eggs; add sugar; use a hand mixer, combine till light and smooth
    4 whole eggs, 2 cups sugar
  • Gradually add oil to sugar and eggs, and continue to beat until smooth
    1 cup oil
  • Add dry ingredients to mixture; beat until smooth
  • Add pumpkin and beat until smooth
    2 cups canned pumpkin
  • Lightly oil Bundt pan with oil; then lightly coat with sugar; remove excess
    1-2 tablespoons oil, 1-2 tablespoons sugar
  • Pour batter into lightly greased Bundt pan
  • Bake uncovered for 50 minutes

Coachman's Icing

  • Soften butter and cream cheese to room temperature
    1 stick butter, 8 ounces cream cheese
  • Using a mixer, in a large bowl add: powdered sugar , butter and cream cheese; mix until smooth
    2 cups powdered sugar, 1 stick butter, 8 ounces cream cheese
  • Add vanilla to mixture and continue to blend
    2 teaspoons vanilla extract
  • Add orange food coloring (optional) and blend well
    orange
  • If icing is too thick for your preference, add milk in 1 teaspoon increments until it reaches the desired consistency
    2-3 teaspoons milk
  • Put icing into piping bag and apply icing to cake

Notes

Do not oil Bundt pan in advance; the oil drips down to the bottom and the cake will stick; wait till you're ready to pour the batter in to oil and sugar the pan
Use 2 CUPS of pumpkin, not two CANS...don't ask me how I know this
The icing recipe is thick! If you want it a little thinner, add milk in 1 teaspoon increments until it reaches your desired consistency.

Nutrition Estimate

Serving: 1sliceCalories: 448kcalCarbohydrates: 55gProtein: 3gFat: 25gSaturated Fat: 7gCholesterol: 32mgSodium: 247mgPotassium: 99mgFiber: 1gSugar: 41gVitamin A: 5132IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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Reader Interactions

Comments

  1. Margaret French says

    November 19, 2021 at 8:21 am

    I've been making this cake for about 30 or 40 yrs. Its one of my families favorite.

    .

    Reply
    • Anecia says

      November 19, 2021 at 9:35 am

      It's a great recipe, I agree! Not to strong of a pumpkin flavor:)

      Reply
  2. Sandra Drake says

    September 28, 2021 at 8:02 pm

    Yum!!! Best tasting, moist cake!!!

    Reply
    • Anecia says

      September 28, 2021 at 8:04 pm

      Thank you! I’m glad you enjoyed it!!

      Reply
  3. MilLady Avilés says

    October 13, 2020 at 7:53 am

    5 stars
    Gracias por compartir tu receta

    Reply
    • Anecia says

      October 13, 2020 at 6:18 pm

      You are most welcome! Glad you enjoyed it!

      Reply
  4. Ryan Simpson says

    November 04, 2019 at 7:52 pm

    5 stars
    I had so much of this cake growing up. My mother called it "pumpkin bread" since she never frosted it. Later in life I had actual pumpkin bread, I realized that this is full-on cake. Now she makes it with stuff like olive oil and whole wheat flower to try to redeem herself.
    I double the cinnamon. It makes good cupcakes too.

    Reply
    • SmartyPantsKitchen says

      November 05, 2019 at 7:10 am

      Thank you, Ryan! This is definitely a cake, not a bread! Sometimes these vintage recipes are the best! Thank you, again!

      Reply

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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

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