Dessert Recipes

Gingersnap Pumpkin Cake

Gingersnap Pumpkin CakeIt just so happened that on the first day that really felt like fall, we…

Gingersnap Pumpkin Cake

Gingersnap Pumpkin Cake


1 can (15 ounces) solid-pack pumpkin 2 cups sugar 4 large eggs 1 cup canola oil 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons pumpkin pie spice 1/2 teaspoon salt ICING: 4 ounces cream cheese, softened 1/4 cup butter, softened 1/2 teaspoon vanilla extract 1-3/4 cups confectioners’ sugar 5 gingersnap cookies, crushed


Preheat oven to 350°.

Grease and flour a 10-in.

fluted tube pan.

In a large bowl, beat pumpkin, sugar, eggs and oil until well blended.

In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture.

Transfer batter to prepared pan.

Bake 50-55 minutes or until a toothpick inserted in center comes out clean.

Cool in pan 10 minutes before removing to a wire rack to cool completely.

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In a small bowl, beat cream cheese, butter and vanilla until blended.

Gradually beat in confectionersÂ’ sugar until smooth.

Frost cake; sprinkle with crushed cookies.

Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze.

To use, thaw cake before unwrapping.

Frost and decorate as directed.

Nutrition Facts 1 slice:

  • 417 calories, 21g fat (5g saturated fat), 61mg cholesterol, 307mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 4g protein.

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