The Ridley Pumpkin Cake is a family favorite handed down from Mary Flo Ridley’s mother-in-law, Pat. Everyone loved it! Raising her family in Abilene, Texas, Pat baked the Ridley Pumpkin Cake for family reunions, church suppers, potlucks, and every Sunday family dinner. Until one day, the recipe was lost. No where was it to be found. The family searched high and low, but the recipe could not be found. For sure it was gone! Then one day, reaching for a book, it slipped off the shelf, fell open and there was Pat’s hand-written recipe on a tattered old recipe card. Without haste, the Ridley Pumpkin Cake was baked and served to the family. Everyone tasted it to be sure that in fact it was the original Ridley Pumpkin Cake recipe. Indeed it was the original recipe and everyone was joyful!
So without further ado . . . the Ridley Pumpkin Cake recipe!
Ridley Pumpkin Cake
This is Mary Flo's family's favorite cake recipe. It is moist, delicious and easy to make!
- 2 cups all-purpose flour
- 2 cups sugar
- 1 can Libby's solid pumpkin
- 1 1/4 cup Wesson oil
- 4 large eggs
- 3 t. cinnamon
- 2 t. baking soda
- 1 t. salt
- 1 8 oz. Block of Philly Cream Cheese, room temperature
- 1 stick margarine, room temperature
- 1 box powdered
- 1 t. vanilla
Preheat oven to 350º.
Add all of the ingredients to the bowl of an electric mixer. Mix well.
(about 2 minutes)
Pour into a prepared tube pan.
Bake 50 minutes.
Remove from the oven, place on a wire cooling rack, cool overnight.
While the cake is cooling make the icing.
Add all of the cream cheese and margarine to the bowl of an electric mixer, cream together vanilla. Add the powdered sugar. Mix until smooth.
Ice the cooled cake.