LA’s Legendary Restaurants


A recipe from Legendary LA restaurant Clifton’s Cafeteria, adapted by George Geary, author of LA’s Legendary Restaurants.

Pumpkin Cake with Cream Cheese Frosting

Preheat oven to 325°F

Makes one three layer 9 inch cake

or One 9×13-inch cake

or 36 cupcakes


3 cups granulated sugar

3 cups all-purpose flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp ground cinnamon

3/4 tsp sea salt

1-1/2 cups canola oil

3-1/4 cups canned pumpkin puree

4 large eggs, beaten

Cream Cheese Frosting

  1. In mixing bowl with paddle attachment on medium speed blend sugar,

flour, baking powder, baking soda, cinnamon and sea salt until well mixed.

Add oil with mixer on and beat until completely moistened. With mixer

running, add eggs and pumpkin blend 1 minute.

  1. Pour into prepared baking pan that have been sprayed with a non-stick

spray and lined with parchment on the bottom. Smooth batter

  1. Place in preheated oven for 38 to 40 minutes or until a toothpick inserted

into center comes out clean. Cool in pans for 10 minutes. Then invert on a

wire rack until cooled completely. Prepare frosting

Cream Cheese Frosting

1 lb powdered sugar

8 ozs cream cheese, softened

1/2 cup unsalted butter, softened

2 tsp pure vanilla extract

1/2 cup chopped raisins

  1. In mixing bowl with paddle attachment on medium speed mix sugar, cream

cheese, butter and vanilla until blended well. Add raisins. Refrigerate until


©2016 George Geary

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