Pumpkin Gingerbread Layer Cake with Cream Cheese Frosting

Laurie Sanders

By
@rhinemaidens3

This recipe makes nice loaves, muffins or cake. It is lovely and moist.


Featured Pinch Tips Video

Comments:

Serves:

10

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

CAKE

3 c
white sugar
1 c
vegetable oil
4 large
eggs
2/3 c
water
16 oz
can of pumpkin (or 2 cups)
2 tsp
ground ginger
1 tsp
cinnamon
1 tsp
nutmeg
1 tsp
cloves
1 tsp
allspice
3 1/2 c
all purpose flour
2 tsp
baking soda
1/2 tsp
baking powder
1 1/2 tsp
salt

FROSTING

1/2 c
butter
8 oz
cream cheese
1 tsp
pure vanilla extract
4 c
powdered sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
In a large bowl mix together sugar, oil, eggs and water.
3
Beat in the pumpkin and the spices.
4
Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
5
Pour into two well greased 8 or 9 inch cake pans and bake 30-40 minutes until they test done. Cool completely
6
For the frosting, beat the butter and cream cheese together until well combined and then add in the vanilla.
7
Slowly add in the powdered sugar and beat until smooth.
8
Put bottom cake on the plate (you may need to slice off the top of each cake to make the flat). Frost the top of the bottom cake and then place the second cake on top. Frost entire cake. Cut it and eat it!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American