Champion Pumpkin Cake

This pumpkin cake is perfectly spiced and comes out moist and scrumptious and the cream cheese frosting and added pecans make this a winner every time!

I was browsing one of my cake cookbooks looking for a new pumpkin recipe to try when I chanced upon a delicious recipe for pumpkin cake. The name captured my attention as it mentioned the word “champion.” I was intrigued as to why it was called champion cake so I decided to google it. I found the same exact recipe online and read there that it was called champion cake because it was actually an award winning cake! I then decided, I ought to try it!

However, upon reading the recipe and some feedback it seems like some were not so happy with the amount of spices used in the cake as despite that a good combo of spices were used it didn’t seem so pronounced. I have decided to tweak the measurement of spices and added a little bit more than what was in the original recipe. I added some pecans for extra flavor and crunch, too! I also decided to use my own recipe for frosting as I love it and it seems to work so well for many cakes and I imagined that it would be great for this one, too.

I know, I know, you’re probably thinking that it would taste so differently from the original. That assertion is right and true but let me tell you this – the experiment worked well! I have made this for our married and singles group and they totally loved the cake. It came out moist, perfectly spiced and that cream cheese frosting totally worked for it, too. I think, despite that this is an adaptation of the champion pumpkin cake and has deviated from the original, because it was  inspired from it and came out so yummy, too it surely is a true winner and right to be called a true champion, too! Try it for yourself and your tastebuds will confirm it!!

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Champion Pumpkin Cake

This cake is perfectly spiced and comes out moist and scrumptious and the cream cheese frosting and added pecans make this a winner every time!

Ingredients

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 3/4 cup butter, unsalted and softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 oz) can pumpkin puree
  • 1 1/4 cups buttermilk
  • 1 cup pecans, crushed

For the Cream Cheese Frosting

  • 1/2 cup butter, unsalted and softened
  • 1 (8 oz) package cream cheese, softened
  • 3 cups confectioner’s or powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 F. Grease a 9 x 13 baking dish. Set aside.

  2. Whisk together the flour, baking soda, baking powder, spices and salt in a bowl. Set aside.

  3. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then add the vanilla extract. Stir in the pumpkin puree.  On low speed, alternately add the flour mixture and the buttermilk to the egg mixture. Gently fold in the pecans. Transfer to the prepared pan.

  4. Bake in the preheated oven for 40-45 minutes or until a tester inserted in the center comes out clean. Cool completely in the pan as it will be served from there.

For the Cream Cheese Frosting

  1. Using an electric mixer, beat together the softened butter and cream cheese until smooth. On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the Vanilla extract. Spread evenly on top of the cooled cake. Place 1 or 2 whole pecans on each slice. Enjoy!

 

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