Mrs. Briggs’ Pumpkin Cake

It wasn’t until high school that my taste buds ever decided that they like anything Pumpkin flavored.  My whole life, for Thanksgiving dessert, I would have a spoonful of cool whip because I hated Pumpkin Pie and Pecan Pie.  (Why no one ever made an apple pie, I don’t know.)  But that changed when I mustered up every ounce of politeness when my art teacher, Mrs.Briggs, brought Pumpkin Cake and glass bottled cake to share with the class each time someone had a birthday.  I had to try it. She was one of my favorite teachers and this was by far my favorite class. This cake is now the exception to my “I hate pumpkin desserts” rule.  Oh my goodness.   There is not much that beats a slice of her Pumpkin Cake.  It’s just perfect.  And I’ll tell you a little secret- I always keep it in the refrigerator.  It is so much better cold.  I’ll tell you another little secret- sometimes I eat it for breakfast! In fact, I’m in the middle of making one to take to the ladies in my Bible Study tomorrow morning.  Life’s short, right? Gotta eat dessert first! Especially when it’s Mrs.Briggs’ Pumpkin Cake!

Mrs.Briggs’ Pumpkin Cake

Reach For:

(For the Cake)

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

15 oz canned pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

(For the Icing)

3 (4 oz) boxes of cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

1 tsp vanilla

(optional- chopped nuts such as walnuts or pecans for the top)


Preheat oven to 350 degrees.  Grease and flour dust 2 9 inch round pans or 1 9×13 pan.  Mix the first four ingredients until light and fluffy.  Add the rest of the cake ingredients until well assimilated. Pour into pan(s).  Cook for 30-40 minutes until toothpick comes out dry.  Check at 25 minutes.  Meanwhile, cream the icing ingredients together until smooth.  After cake(s) have completely cooled, ice and refrigerate.

Yields: 12-16 servings

Recipe Source: Sara Briggs

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4 Comments on “Mrs. Briggs’ Pumpkin Cake”

    1. Thanks, Katie! Yes! You definitely should! It’s worth sharing for sure :). Maybe you could make it as a fall treat for your family this weekend!

  1. Made this today to take to a football game get together (Go Vandy!)… It was sooo yummy. Definitely keeping this recipe! 🙂

    1. Awe yay! I am so tickled to hear that, Kelley! It sort of has a goldish color to it too, how appropriate :)!I’m so glad you enjoyed it! Miss y’all!

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