Gingersnap Pumpkin CakeIt just so happened that on the first day that really felt like fall, we…
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.
In a small bowl, beat cream cheese, butter and vanilla until blended.
Gradually beat in confectioners 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.