This is an old, old pumpkin buttermilk cake recipe. And it’s sure to please. It is simply rich, flavorful, and delicious! You’re sure to bring smiles to everyone who takes a slice of pumpkin buttermilk cake. Don’t be surprised if you find yourself reaching for a second piece.
Pumpkin Trivia: Pumpkins are actually squash. They are members of the squash family. A pumpkin is a fruit. Most people think of it as a vegetable.
Pumpkin Buttermilk Cake Ingredients
½ cup shortening
1 cup brown sugar
2 eggs, beaten
¾ cups pumpkin, mashed (puree)
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ cup buttermilk
¾ cups walnuts or pecans
Vanilla Frosting
Pumpkin Buttermilk Cake Recipe Directions
Preheat oven to 350° F.
Grease and flour 9-inch round cake pans.
In a large bowl, cream together shortening, brown sugar, and granulated sugar.
Add in eggs and pumpkin puree.
Stir together dry ingredients.
Alternately mix into the creamed ingredients dry ingredients, then buttermilk. Mix until the batter is smooth.
Stir in nuts.
Bake in the oven for 25-30 minutes. Test with a toothpick for doneness.
Remove from oven and allow to cool completely.
Frost with vanilla frosting.
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