Pumpkin Gingerbread Layer Cake with Cream Cheese Frosting
By
Laurie Sanders
@rhinemaidens3
1
This recipe makes nice loaves, muffins or cake. It is lovely and moist.
Ingredients
- 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
- 1/2 c
- butter
- 8 oz
- cream cheese
- 1 tsp
- pure vanilla extract
- 4 c
- powdered sugar
CAKE
FROSTING
How to Make Pumpkin Gingerbread Layer Cake with Cream Cheese Frosting
- 1Preheat oven to 350 degrees
- 2In a large bowl mix together sugar, oil, eggs and water.
- 3Beat in the pumpkin and the spices.
- 4Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
- 5Pour into two well greased 8 or 9 inch cake pans and bake 30-40 minutes until they test done. Cool completely
- 6For the frosting, beat the butter and cream cheese together until well combined and then add in the vanilla.
- 7Slowly add in the powdered sugar and beat until smooth.
- 8Put 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!
