Gingerbread Pumpkin Cake Recipe

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Wonderful spice filled cake for the Fall.
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Servings:
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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
Container: 2 8' round cake pans, mixer
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
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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Gingerbread Pumpkin Cake Recipe Reviews

gingerbread pumpkin cake

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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Sashat3
Rating of 5 out of 5.0 stars
Rating By
Sashat3
Reviewed By
"Very Good! I bake most of my cakes/deserts from scratch so was leary about this recipe, but I am pleasantly surprised - it is very good and I will make this again. Very Moist and with the cream cheese frosting - just heavenly! I have 3 young boys and they love it too :) Best part that is was easy, quick and no mess - Thank you!!"
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