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!
I've been going through my Grandmother Lucille's "recipe bag", and I came upon this holiday pumpkin recipe, apparently torn off what looks like the back of an Imperial Sugar bag, probably around 1950.
I didn't change the original recipe and it turned out delicious and beautiful!
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 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
For the "Coachman's Icing", you'll need this, plus red and yellow food coloring (if you want it to be orange):
Here's how to make it:
Expert tips:
- Use two CUPS of pumpkin puree; not two CANS; don't ask me how I know this
- Use a toothpick to test doneness; when it comes out clean, it's done
- Allow to cool before removing
- 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!
Related recipes:
Cinderella Cake with Coachman's Icing
Equipment
- Hand mixer
Ingredients
Cake Mixture Ingredients
- 2 cups sugar
- 4 whole eggs
- 2 cups flour
- 2 cups canned pumpkin (Note: 2 CUPS, not 2 CANS)
- 1 cup oil
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspon salt
Icing Ingredients
- 2 cups powdered sugar
- 1 stick butter softened
- 1 package cream cheese 1 block of cream cheese
- 2 teaspoons vanilla extract
- red and yellow food coloring (optional)
Instructions
Cake Instructions
- Preheat oven to 350º F
- Combine flour, cinnamon, baking soda and salt in a bowl; set aside
- In a large bowl, lightly beat eggs; add sugar; use a hand 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
- Lightly oil Bundt pan
- Pour batter into lightly greased Bundt pan
- Bake uncovered for 50 minutes
Coachman's Icing
- Soften butter and cream cheese to room temperature
- 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 orange food coloring (optional) and blend well
- Chill icing for 15 minutes
- Put icing into piping bag and apply icing to cake
Notes
Nutrition
Ryan Simpson says
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.
SmartyPantsKitchen says
Thank you, Ryan! This is definitely a cake, not a bread! Sometimes these vintage recipes are the best! Thank you, again!