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Champion Pumpkin Cake

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“This is a cake my mom makes every fall. It is a nice change from pumpkin pie, and the light frosting makes it melt in your mouth. Try it with some hot cider and you will be in heaven.”
READY IN:
1hr 30mins
YIELD:
1 round cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350, Grease and flour two 9-inch round cake pans.
  2. Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add pumpkin and buttermilk; beat well.
  3. Sift together remaining dry ingredients; add to shortening mixture. Beat well. Pour evenly into prepared pans.
  4. Bake 40-45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
  5. While cooling, prepare frosting.
  6. Beat together shortening and butter in large bowl with electric mixer at medium speed until light and fluffy.
  7. Add egg whites and vanilla; mix well. Gradually add powdered sugar, beating well.
  8. Gently brush loose crumbs off tops and sides of cake layers. Fill and frost with Snow frosting.

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