Forktionary

Champion Pumpkin Cake Recipe

Indulge in this Champion Pumpkin Cake, a fall family favorite that's a delightful twist on traditional pumpkin pie! This recipe features a moist, spiced pumpkin cake with a light-as-air frosting that practically melts in your mouth. Perfect alongside a mug of hot cider for the ultimate autumn treat. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 90 mins
Calories 7784.9 kcal
Protein 145g
Rating 3.0 (1 Reviews)
Champion Pumpkin Cake 14

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Champion Pumpkin Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Champion Pumpkin Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Champion Pumpkin Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together 1 cup (2 sticks) shortening and 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy.
  3. Add 4 large eggs one at a time, beating well after each addition.
  4. Stir in 1 (15 ounce) can pumpkin puree and 1 cup buttermilk.
  5. Beat until thoroughly combined.
  6. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1 teaspoon salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  8. Pour batter evenly into the prepared pans.
  9. Bake for 40-45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let cakes cool in the pans for 10 minutes before loosening the edges and inverting onto wire racks to cool completely.
  11. While cakes are cooling, prepare the frosting.
  12. In a large bowl, beat together 1 cup (2 sticks) shortening and 1/2 cup (1 stick) unsalted butter using an electric mixer on medium speed until light and fluffy.
  13. Add 2 large egg whites and 1 teaspoon vanilla extract. Mix well.
  14. Gradually add 4 cups powdered sugar, beating until smooth and creamy.
  15. Gently brush loose crumbs from the tops and sides of the cake layers.
  16. Frost the top of one cake layer, then carefully place the second layer on top. Frost the entire cake.

Nutrition Information (Approximate per serving)

Sodium

224 g

Sugar

3148g

Fat

645g

Carbs

357g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Vegetables Easy Holiday Event Cakes Dietary Thanksgiving 4 Hours Or Less