Pumpkin Cake

Name: Pumpkin Cake
Total time: 1200 s
Yield: 12-15 servings
Cuisine: American
Ingredients: 2/3 cup shortening; 1 1/2 cups sugar or sugar substitute, such as splenda; 3 eggs, separated (can also use egg substitute); 2 cups sifted flour (gluten-free or regular); 3 tsp baking powder; 1 tsp xanthum gum, if using gluten-free flour; 1/2 tsp baking soda; 1 tsp salt; 3/4 tsp ground cloves; 1/4 tsp allspice; 1/4 tsp nutmeg; 2 tsp cinnamon; 1 cup pumpkin; 1 cup Buttermilk, dairy free option in step 6; 1 container cream cheese frosting

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Pumpkin Cake

Stephanie Goldman @cook_3867977

Saved

Ingredients

20 minutes

12-15 servings

2/3 cupshortening
1 1/2 cupssugar or sugar substitute, such as splenda
3eggs, separated (can also use egg substitute)
2 cupssifted flour (gluten-free or regular)
3 tspbaking powder
1 tspxanthum gum, if using gluten-free flour
1/2 tspbaking soda
1 tspsalt
3/4 tspground cloves
1/4 tspallspice
1/4 tspnutmeg
2 tspcinnamon
1 cuppumpkin
1 cupButtermilk, dairy free option in step 6
1 containercream cheese frosting

Saved

Steps

20 minutes

1

Beat egg whites until stiff, set aside.
2

Cream shortening & sugar. Add yolks & beat well. Add dry ingredients alternately with pumpkin & Buttermilk. Fold in egg whites.
3

Pour into greased 13x9 pan.
4

Bake at 375 degrees for 20 minutes.
5

Let cool completely. Then spread cream cheese frosting.
6

For dairy free Buttermilk, add enough milk of your choice to 1 tbsp white vinegar or lemon juice to make 1 cup. Stir, then let sit for 5 minutes.