Pumpkin Cake by Mrs. George (Anna) Morgan Straight from the heart of Music City and the pages of a 1965 community cookbook, this pumpkin cake is a nostalgic treasure. Rich with pumpkin, warm spices, and crunchy nuts, it’s topped with a velvety cream cheese icing that’s been passed down through generations. Created by Mrs. George Morgan—mother of country music artist Lorrie Morgan—this recipe blends Southern charm with timeless flavor. Perfect for autumn gatherings or anytime you crave a slice of tradition.
Pumpkin Cake
Ingredients
| 2 cups pumpkin | 2 cups sugar |
| 2 cups flour | 1 cup salad oil |
| 1 cup fine walnuts or pecans | 4 eggs |
| 2 t. baking soda | 2 t. baking powder |
| 2 t. cinnamon |
Mix all ingredients together and beat well. Grease and flour two 8” square pans and bake at 350 degrees for 30 minutes or test with a toothpick.
Icing ingredients
1 box powdered sugar
1 stick of soft oleo or butter
1 – 8oz square of cream cheese
Mix and beat until spreading consistency. Sprinkle with fine nuts.
Recipe by Mrs. George (Anna) Morgan
Mother of Country Music Artist Lorrie Morgan
Music City Recipes – Circa 1965
