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Gingerbread Pumpkin Cake Recipe

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Wonderful spice filled cake for the Fall.

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Servings:

Ingredients

CAKE:
1 package gingerbread cake mix
1 pound canned pumpkin
2 teaspoons baking soda
2 eggs
1/2 cup applesauce
1/3 cup water
FROSTING:
1/2 cup butter - softened
8 ounces cream cheese - softened
1 teaspoon vanilla
1 pound powdered sugar
milk to thin frosting

Container:2 8' round cake pans, mixer

Directions

PREP

15 mins

COOK

30 mins

READY IN

45 mins

CAKE:

Combine cake mix, pumpkin, soda, eggs, water and applesauce.
Beat until smooth.
Spread into 2 ungreased round cake pans.
Bake at 350° F for 25-30 minutes.
Allow to cool 10 minutes and then turn them out on racks to cool completely.
When cool, spread cream cheese frosting on top of the first cake.
Then place the second cake on top of the frosted first cake and frost the top of the second cake.
You can frost the sides of the cake as well, if desired.

FROSTING:

Cream together the butter, crean cheese and vanilla.
Graduall add pawdered sugar.
If the mixture is too thick, thin it out with a little milk.

McCormick® Ginger
boiling water
eggs
Creamy Gingerbread Frosting
firmly packed brown sugar

Pumpkin Latte Bundt Cake

powdered sugar
vanilla
baking soda
eggs
baking powder

Halloween Pumpkin cake

milk
milk
baking powder
eggs
vanilla

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Gingerbread Pumpkin Cake Recipe Reviews

gingerbread pumpkin cake

Average of 5.00 out of 5 stars

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Rating By Sashat3

Reviewed By Sashat3

"Very Good! I bake most of my cakes/deserts from scratch so was leary about this recipe, but I am pleasantly surprised - it is very good and I will make this again. Very Moist and with the cream cheese frosting - just heavenly! I have 3 young boys and they love it too :) Best part that is was easy, quick and no mess - Thank you!!"