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Gingerbread Pumpkin Cake Recipe

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Wonderful spice filled cake for the Fall.

Gingerbread Pumpkin Cake Recipe (+)

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.

Container: 2 8' round cake pans, mixer

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Description: 1 slice

Servings: 10

Enter desired 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

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