Best Pumpkin Gingerbread Cake Recipes
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE UPSIDE DOWN PUMPKIN GINGERBREAD CAKE
Steps:
- Preheat oven to 350 degrees. Spray the bottom and sides of a 9x9 or 8x8 baking pan with nonstick cooking spray. Combine sugar, butter, pineapple juice, and molasses in a heavy small saucepan. Bring to a boil over medium heat, whisking continually. Boil 1 minute. Pour evenly into prepared pan. Drain pineapple rings and carefully place rings on top of the sauce in baking pan. You can use part rings to fill in spaces if you like Next, Whisk first 6 ingredients in a medium bowl. Beat butter in a large bowl until fluffy. Add sugar and beat well again. Beat in eggs, one at a time. Beat in molasses, then pumpkin. Add the dry ingredients to the large bowl and stir well by hand. Blend in the bowling water. Pour batter into pan over pineapple rings. Bake cake until tester comes out clean, about 50 minutes. Cool cake on rack in pan for about 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.
PUMPKIN GINGERBREAD BUNDT COFFEE CAKE
If you enjoy gingerbread and pumpkin goodies, you'll like this spiced dessert I always fix around the holiday. My family and friends look forward to moist slices every year. -Suzanne Loveland of Edinburg, Virginia
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.
Nutrition Facts : Calories 299 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 319mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
PUMPKIN GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING
Love gingerbread and pumpkin? This cake is for you. The gingerbread cake is super moist with a delicious pumpkin flavor. You taste a bit of spiciness from the cake, but the flavors are balanced by the cool, sweet tang of the yummy cream cheese frosting. If you're looking for a real gingerbread cake for the holiday's this is it....
Provided by Laurie Sanders
Categories Cakes
Time 1h10m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl mix together sugar, oil, eggs and water.
- 3. Beat in the pumpkin and the spices.
- 4. Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
- 5. Pour into two well greased 8 or 9-inch cake pans and bake 30-40 minutes until they test done.
- 6. Cool completely.
- 7. For the frosting, beat the butter and cream cheese together until well combined.
- 8. Then add in the vanilla.
- 9. Slowly add in the powdered sugar.
- 10. Beat until smooth.
- 11. Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
- 12. Frost the top of the bottom cake
- 13. Then place the second cake on top.
- 14. Frost entire cake. Cut it and eat it!
PUMPKIN GINGERBREAD BUNDT COFFEE CAKE
This recipe is from Taste of Home, & I haven't made it yet. It will be the first "gingerbread" that I will make, that has honey and not molasses in it. It is made in a bundt pan, so it will be pretty. The icing is optional. It is said to be good without anything on it. But, you could dust it with powdered sugar, if desired.
Provided by Sharon Colyer @Cmom02
Categories Other Breakfast
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Coat a 10 inch fluted pan with cooking spray, and dust with flour.
- In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter, and yogurt, until smooth. Stir in wheat germ.
- Combine dry ingredients; gradually, add to the pumpkin mixture, and mix well. Pour batter into prepared pan.
- Bake for 55-60 minutes, or until a toothpick tests clean, near center. Cool 10 minutes, before removing from pan to a wire rack to cool completely. Makes 16 servings.
- Icing (optional): Combine "icing" ingredients, until smooth; drizzle over cake.
FROSTED PUMPKIN GINGERBREAD FLAN CAKE
This is a delicious & moist pumpkin & gingerbread cake. It was previously published by a company under another name. I tweaked it just a bit to make it a terrific Thanksgiving recipe, to substitute for traditional pumpkin pie. It is beautiful and delicious! Serves 12 - 16 people, depending on how you slice it ... so it goes a long way!
Provided by Terrie Hoelscher @Blessed1
Categories Cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Spray two flan pans evenly with PAM or Baker's Joy. NOTE, if you don't have non-stick flan pans - For a little extra insurance that the cakes turn out of the pans smoothly after baking, do this: spray the pans w/ PAM, then cut out circles of parchment paper or waxed paper, the size of the inner flan. Spray the top of the parchment paper after anchoring it in the flan. This center section is your thinnest part of the finished cake, so this is just extra insurance that it won't stick and fall apart when you release it from the pan later on.
- Prepare cake mix according to package directions.
- Divide batter evenly between the two prepared flans. Bake for approx. 20 minutes, or when toothpick inserted in thickest part comes out clean.
- After about 5 minutes, to allow sugars to harden a bit and cake to pull away from the pans, flip cakes over onto desired platters. Allow them to cool completely.
- In a large mixing bowl, whisk pudding into cold milk until it is well and thoroughly mixed. Whisk in canned pumpkin until smooth.
- Using a rubber spatula, GENTLY fold 3 cups of the cool whip into pudding/pumpkin mixture. Incorporate them together well.
- Dividing the mixture equally, spread evenly into the wells of the two flans.
- Chop the pecans, and sprinkle over the top of the pudding/pumpkin/cool whip mixture.
- Garnish the tops of the cakes with the remainder of the cool whip.
- Mix together the cinnamon and freshly-ground nutmeg, and sprinkle evenly over the tops of the cakes.
- Store unused portion in refrigerator. Will not last much more than a day, so eat it up! Yummmmm!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
