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Blue Ribbon Pumpkin Cake
Ingredients
Directions
For the Cookie Crunch
1 c
unsalted butter
Jump
14 oz
Oreo cookie
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9 oz
salted mixed nuts
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1 c
firmly packed light brown sugar
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For the Cake
1.5 c
granulated sugar
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0.75 c
unsalted butter
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22 oz
pumpkin puree
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2.75 c
self-rising flour
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0.5 c
lemon-flavored or plain Greek yogurt
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1 tbsp
ground cinnamon
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1 tbsp
pumpkin pie spice
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1 tbsp
vanilla extract
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4 lg
eggs
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For the Frosting
48 oz
cream cheese
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1 c
unsalted butter
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3.5 c
confectioner's sugar
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2 tbsp
vanilla extract
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For the Chocolate Topping
1 c
eggnog
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1 c
dark chocolate
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Blue Ribbon Pumpkin Cake

This is definitely not your average pumpkin cake, but it is one of the best I’ve got. I came up with this one while playing around in the kitchen before a pumpkin cook-off, and, would you believe, it won that big old blue ribbon. It’s different—with a whole lot of flavors and textures—but they’re all balanced. In each slice, you get the chocolate from the Oreos on top, the crunch of the mixed nuts, and then the smoothness of the cake. The mixed party nuts sounds a little bit crazy, but, I promise, they work—they give every bite just a bit of a distinct flavor from the last one. Greek yogurt makes a real rich batter, and the lemon-flavored kind is just so good with the pumpkin.

1 9-inch layer cake

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate the cake or keep it in a cool place so that the frosting doesn’t melt.
  7. 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.

Recipe by Francine Bryson. Exclusive from

Francine Bryson

Francine Bryson has won more than 200 local and national baking competitions and was the runner-up and crowd favorite on CBS’s The American Baking Competition. Her childhood home in Greenville, South Carolina, was located between those of her Nana and Granny, both keen bakers who started passing their secrets to Francine when she was barely tall enough to reach the countertop. A member of the American Pie Council, she lives with her husband in Pickens, South Carolina.