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Pumpkin Shortcake With Fall Fruit Medley

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“I got this off the bhg website and couldn't wait for fall to try it. Wonderful! I omitted the prunes tho. A lot of ingredients and steps, but really is not bad at all to put together.”
1hr 15mins

Ingredients Nutrition


  1. In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
  2. Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
  3. Beat with an electric mixer on low to medium speed until smooth.
  4. Pour batter into a greased and floured 8 inch round baking pan.
  5. Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
  6. Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
  7. Cook and stir over medium heat until sugar melts and mixture is bubbly.
  8. Stir in green apple, apple cider or juice, and prunes.
  9. Cook and stir for 5 minutes.
  10. Stir in cranberries.
  11. Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
  12. In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
  13. Fold in 1/2 cup canned pumpkin.
  14. Cool shortcake in the pan on wire rack for 10 minutes.
  15. Remove cake from pan and split into 2 layers.
  16. Place bottom layer on serving plate.
  17. Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
  18. Place remaining cake layer atop and repeat fruit layer.
  19. Top with dollops of remaining pumpkin cream.

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