Pumpkin Gingerbread Layer Cake with Cream Cheese Frosting

Laurie Sanders


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

Blue Ribbon Recipe

Love gingerbread and pumpkin? This cake is for you. The gingerbread cake is super moist with a delicious pumpkin flavor. You taste a bit of spiciness from the cake, but the flavors are balanced by the cool, sweet tang of the yummy cream cheese frosting. If you're looking for a real gingerbread cake for the holiday's this is it. You will not be disappointed. Super yummy! The Test Kitchen


★★★★★ 6 votes

30 Min
40 Min


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  • CAKE

  • 3 c
    white sugar
  • 1 c
    vegetable oil
  • 4 large
  • 2/3 c
  • 16 oz
    can of pumpkin (or 2 cups)
  • 2 tsp
    ground ginger
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 3 1/2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 1/2 tsp

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

How to Make Pumpkin Gingerbread Layer Cake with Cream Cheese Frosting


  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.
  6. Cool completely.
  7. For the frosting, beat the butter and cream cheese together until well combined.
  8. Then add in the vanilla.
  9. Slowly add in the powdered sugar.
  10. Beat until smooth.
  11. Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
  12. Frost the top of the bottom cake
  13. Then place the second cake on top.
  14. Frost entire cake. Cut it and eat it!

Printable Recipe Card

About Pumpkin Gingerbread Layer Cake with Cream Cheese Frosting

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtags: #pumpkin, #Gingerbread

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