PUMPKIN CAKE 🍂 THANKSGIVING CAKE

A delicious pumpkin cake recipe. Two layers of pumpkin cake with homemade whipped cream and topped with a cinnamon glaze. A scrumptious recipe that you'll want to be your Thanksgiving cake star!!

Course Dessert

Cuisine American

Keyword dessert, fall, pumpkin, thanksgiving

Prep Time 20

Cook Time 30

cooling time 30

Servings

Calories 569kcal

Author Luci Petlack

Ingredients

Pumpkin Cake

2½ cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon cinnamon
¾ teaspoon ground cloves
1 cup sugar
½ cup brown sugar packed
¾ cup softened shortening
½ cup buttermilk
1½ cups cooked or canned pumpkin
3 eggs

Whipped Cream

1 pint Whipping cream divided
2 tablespoons powdered sugar

Cinnamon Glaze

2 cups sifted powdered sugar
1 teaspoon cinnamon
4-5 tablespoons hot whipping cream

Instructions

Preheat oven to 350℉. Butter and flour two 8-inch cake pans. Sift together 2½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ¾ teaspoon cinnamon, ¾ teaspoon cloves, and 1 cup granulated sugar.
Add ½ cup brown sugar, ¾ cup softened shortening, ½ cup buttermilk, and 1½ cups pumpkin puree. Beat 2 minutes. Add 3 eggs and beat 2 minutes longer.
Turn batter into cake pans. Bake 30 to 35 minutes. Cool.
Meanwhile reserve 5 tablespoons whipping cream. Set aside for cinnamon glaze.
Beat remaining whipping cream with 2 tablespoons powdered sugar. Spread at least ½ cup whipped cream over one layer. Keep remaining whipped cream to serve with cake. Top with other cake layer.
Blend sugar, cinnamon and hot cream until smooth. Drizzle Cinnamon Glaze over top and garnish with additional whipped cream.

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