Recipes - print - Gingerbread Pumpkin Cake

Gingerbread Pumpkin Cake - Recipe

Wonderful spice filled cake for the Fall.
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Gingerbread Pumpkin Cake Recipe
  • 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.
  • 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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Container: 2 8' round cake pans, mixer
Servings: 10
-1 package gingerbread cake mix
-1 pound canned pumpkin
-2 teaspoons baking soda
-2 eggs
-1/2 cup applesauce
-1/3 cup water
-1/2 cup butter - softened
-8 ounces cream cheese - softened
-1 teaspoon vanilla
-1 pound powdered sugar
- milk to thin frosting