Blue Ribbon Pumpkin Cake
An award-winning cake recipe for your holiday dessert table. Not your average pumpkin cake. The layers are so full of a variety of flavors that complement one another. The cookie nut mixture with brown sugar just add so much yumminess!
You will have to refrigerate the cake so the frosting does not melt. Shortly before serving, just drizzle the chocolate topping and let set before slicing a piece.
Suggest using chocolate candy melt instead to save time. Drizzle it on after cake is refrigerated. You could then refrigerate instead of waiting till you serve the cake before you decorate the cake with the chocolate topping.
“Recent Visitors Visited These Delicious Recipes”
This paperback cookbook caught my eye because Francine Bryson has eight different recipe categories.
Not only that but it contains foreward written by Jeff Foxworthy. I love Jeff Foxworthy. He is a down to earth kind of guy. I believe he wouldn’t just put his name in anybody’s book unless they made a genuine impression upon him.
Jeff Foxworthy writes how touched he was to connect with Francine during the vigorous contest, “America’s Best Amateur Baker” with 1st prize of $250,000 and a contract for a cookbook.
Francine stated she wanted the cookbook contract instead of the $250,000 winnings when asked by Jeff. She did not win the contest; however, months later she received a cookbook contract.
If you miss your grandmother’s and mother’s cooking, this is a much needed cookbook for you pantry.
Blue Ribbon Pumpkin Cake Recipe
Servings: One 9-inch layer cake
Cookie Crunch Ingredients
- 1 cup (2 sticks) unsalted butter, melted, plus more for the pans
- 1 (14-ounce) package Oreo cookies
- 1 (8- to 10-ounce) can salted mixed nuts
- 1 cup firmly packed light brown sugar
- 1¹/₂ cups granulated sugar
- ³/₄ cup (1¹/₂ sticks) unsalted butter, at room temperature
- 3 cups pure pumpkin puree (about 1¹/₂ 15-ounce cans)
- 2³/₄ cups self-rising flour (I use White Lily)
- ¹/₂ cup lemon-flavored or plain Greek yogurt
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 tablespoon pure vanilla extract
- 4 large eggs frosting
- 6 (8-ounce packages) cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3¹/₂ cups confectioner’s sugar
- 2 tablespoons pure vanilla extract
Chocolate Topping Ingredients
- ¹/₂ cup eggnog
- 1¹/₄ cups chopped dark chocolate
- Make the cookie crunch: Butter four 9-inch cake pans.Using a food processor, pulse the Oreos until finely ground. Transfer to a medium bowl. Pulse the nuts until finely chopped. Add to the Oreo crumbs along with the brown sugar and mix well. Pour in the butter and mix until fully incorporated. Divide the crunch topping mixture among the cake pans, pressing onto the bottom of each and spreading evenly.
- Preheat the oven to 350°F. Start the cake: Using an electric mixer, beat the granulated sugar and butter until light and fluffy, about 5 minutes, scraping down the sides of the bowl frequently. Add the pumpkin, flour, yogurt, cinnamon, pumpkin pie spice, and vanilla extract and mix until just blended. Add the eggs, one at a time, mixing well after each addition, and mix until just blended.
- Divide the batter equally over the cookie crunch in each of the cake pans, smoothing the top of the batter evenly. Bake until a cake tester or toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.
- Remove from the oven and let cool completely in the pans on wire racks While the cakes are cooling, make the frosting: Using an electric mixer, whip the cream cheese and butter until very smooth and creamy. With the mixer on low speed, gradually add the confectioner’s sugar and mix until smooth. Add the vanilla extract and mix well.
- When the cakes are completely cool, unmold them. Frost the Oreo side (top) of each layer and then stack them, cake side down, to put the cake together. Spread the remaining frosting on the top and sides.
- Refrigerate the cake or keep it in a cool place so that the frosting doesn’t melt.
- Before serving, prepare the chocolate topping: In a saucepan, bring the eggnog just to a simmer and then add the chocolate. Remove from the heat and stir until the chocolate has fully melted. Drizzle over the cake and let set before serving.
Reprinted from Blue Ribbon Baking From a Redneck Kitch. Copyright 2014 by Francine Bryson. Photographs copyright 2014 by Ben fink. Published by Clarkson Po9tter, a division of Penquin Random House, LLC.
Special Thanks To Bakepedia For Recipe Posting & Image Screenshots.