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Pumpkin Apple Gingerbread Cake recipe

Pumpkin Apple Gingerbread.

This is a wonderfully moist gingerbread.If you prefer, serve it with a soft ice cream or whipped topping.

Recipe: Pumpkin Apple GingerbreadCake

3 1/2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 cup (1 large) baking apple, (such as granny smith) peeled,shredded
1/2 cup molasses
Powdered sugar
Hard Sauce (recipe below)

  • Preheat oven to 350°F (175°C).Grease and flour 12-cup Bundt pan.
  • Combine flour, baking powder, ginger,baking soda, pumpkin pie spice and salt in medium bowl. Beatbutter, granulated sugar and brown sugar in large mixer bowluntil creamy. Beat in eggs two at a time, beating well aftereach addition. Beat in pumpkin, apple and molasses. Graduallybeat in flour mixture.
  • Spoon batter into prepared Bundt pan.Bake for 55 to 60 minutes or until wooden pick inserted in breadcomes out clean. Cool in pan on wire rack for 15 minutes; invertonto serving platter. Dust with powdered sugar before serving.Serve warm with Hard Sauce.
  • For Hard Sauce: Beat 1/2 cup (1 stick)softened butter and 1 teaspoon vanilla extract in small mixerbowl until smooth. Gradually beat in 2 cups sifted powdered sugaruntil fluffy.

    Makes 12 to 16 servings.

    Preparation – 15 min | Cooking – 15 min| Cooling Time – 30 min cooling |

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.

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