Pumpkin Ginger Cake w Frosting and Candied Ginger

barbara lentz


Awesome! Creamy rich frosting over a spiced cake with the nice bite of the candied ginger makes this an unbelievable delicious piece of cake.


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • CAKE

  • 1 1/2 c
  • 1 Tbsp
    fresh grated ginger
  • 2 c
  • 2 tsp
    each cinnamon and baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    ground cardamon
  • 1/4 tsp
    each nutmeg and ground cloves
  • 1/2 tsp
  • 15 oz
    can pumpkin puree
  • 3/4 c
    canola oil
  • 4 large
  • 1 tsp

  • 3 stick
    butter room temp
  • 4 oz
    cream cheese room temp
  • 1 tsp
  • 1/2 tsp
  • 2 c
    powdered sugar
  • 1/2 c
    candied ginger for garnish

How to Make Pumpkin Ginger Cake w Frosting and Candied Ginger


  1. For the cake
    Preheat oven 350 degrees
    Combine the sugar and fresh ginger. Use your fingers to rub the ginger into the sugar. Add the flour, baking powder, cinnamon, baking soda, cardamon, nutmeg, cloves and salt. In a separate bowl mix the pumpkin, oil, eggs and vanilla. Mix into the dry ingredients. Pour into a greased 9x13 pan. Bake 25 to 30 minutes. Let cool completely.
  2. Meanwhile take 1 stick of butter and cook over medium heat until the milk solids at the bottom of the pan turns dark brown. Transfer to a bowl scrapping up the brown bits into the bowl. Refrigerate for 30 minutes.
  3. Transfer the brown butter to a large bowl and add the remaining butter and cream cheese. Beat until smooth and creamy. Add the vanilla and salt then slowly add the powdered sugar and beat until well incorporated and creamy.
  4. Frost the cake then garnish with the candied ginger. Cut into squares or triangles

Printable Recipe Card

About Pumpkin Ginger Cake w Frosting and Candied Ginger

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

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