Cinderella Cake with Coachman's Icing is a vintage pumpkin-bundt cake recipe that is absolutely fabulous!! I've been going through my Grandmother Lucille's "recipe bag", and I came upon this holiday recipe, apparently torn off what looks like the back of an Imperial Sugar bag. This easy pumpkin cake has a mild flavor and is beautiful when made in a Bundt pan!
Now, I have no idea how old this pumpkin cake recipe is, but I did a bit of research and I found a few other "Cinderella Cakes" with the same ingredients. I didn't change the cake ingredients and it turned out delicious! It is a nice, fluffy, moist cake with a mild pumpkin flavor and a hint of cinnamon.
The original recipe calls for a tube pan, but I really wanted a "pumpkin texture", so I opted for a Bundt pan. I think Bundt pans were around back when, but if you're curious, the Bundt pan has an interesting history!
The heavenly smell of baked pumpkin 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 classic pumpkin cake recipe is easy to make and has a mild pumpkin flavor.
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 for an authentic Cinderella cake.
Can I Bake a Whole Pumpkin and use the Inner Flesh of the Pumpkin Instead of Using Canned Pumpkin?
Why would you do that? It would take all night and day to roast enough pumpkins to get two cans of pumpkin puree... Good Lord. Just buy the canned pumpkin. It's only once a year!
Can I Bake 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.
Craving More Recipes Like This? Try Savory Pumpkin Hummus
Cinderella Cake Recipe
Cake Mixture Ingredients
- 2 cups sugar
- 4 whole eggs
- 2 cups flour
- 2 cups canned pumpkin
- 1 cup oil
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspon salt
- 2 cups powdered sugar
- 1 stick butter softened
- 1 package cream cheese 1 block of cream cheese
- 2 teaspoons vanilla extract
- Preheat oven to 350º F
- Lightly oil Bundt pan
- In a large bowl, combine sugar and eggs; using a mixer, combine till light and smooth
- Gradually add oil to sugar and eggs, and continue to beat until smooth
- Add dry ingredients to mixture; beat until smooth
- Add pumpkin and beat until smooth
- Pour batter into lightly greased Bundt pan
- Bake for 50 minutes
- Soften butter and cream cheese
- Using a mixer, in a large bowl add: powdered sugar , butter and cream cheese; mix until smooth
- Add vanilla to mixture and continue to blend
- Add food coloring (optional) and blend well
- Chill icing for 15 minutes
- Put icing into piping bag and apply icing to cake