Gingerbread Pumpkin Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 10
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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 

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Wonderful spice filled cake for the Fall.
 
Directions
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.


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