Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Shortcake With Fall Fruit Medley Recipe
    Lost? Site Map

    Pumpkin Shortcake With Fall Fruit Medley

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    35 mins

    40 mins

    pines506's Note:

    I got this off the bhg website and couldn't wait for fall to try it. Wonderful! I omitted the prunes tho. A lot of ingredients and steps, but really is not bad at all to put together.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
    2. 2
      Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
    3. 3
      Beat with an electric mixer on low to medium speed until smooth.
    4. 4
      Pour batter into a greased and floured 8 inch round baking pan.
    5. 5
      Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
    6. 6
      Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
    7. 7
      Cook and stir over medium heat until sugar melts and mixture is bubbly.
    8. 8
      Stir in green apple, apple cider or juice, and prunes.
    9. 9
      Cook and stir for 5 minutes.
    10. 10
      Stir in cranberries.
    11. 11
      Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
    12. 12
      In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
    13. 13
      Fold in 1/2 cup canned pumpkin.
    14. 14
      Cool shortcake in the pan on wire rack for 10 minutes.
    15. 15
      Remove cake from pan and split into 2 layers.
    16. 16
      Place bottom layer on serving plate.
    17. 17
      Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
    18. 18
      Place remaining cake layer atop and repeat fruit layer.
    19. 19
      Top with dollops of remaining pumpkin cream.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pumpkin Shortcake With Fall Fruit Medley

    Serving Size: 1 (184 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 449.2
     
    Calories from Fat 213
    47%
    Total Fat 23.7 g
    36%
    Saturated Fat 9.5 g
    47%
    Cholesterol 67.6 mg
    22%
    Sodium 248.6 mg
    10%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 2.7 g
    10%
    Sugars 37.2 g
    148%
    Protein 4.9 g
    9%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites