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Pumpkin Gingerbread Cake recipe

Pumpkin Gingerbread Cake.

Served with a dollop of whipped cream,this flavorful cake features the sweet taste of pumpkin witha hint of cinnamon and ginger — an indulgent dessert guestswill love!

Recipe: Pumpkin GingerbreadCake

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon each ground cinnamon, ground ginger and ground cloves
1/4 teaspoon salt
1 cup Apple NESTL JUICY JUICE All Natural 100% Juice
2/3 cup unsulphured molasses
3/4 cup granulated sugar
1/2 cup vegetable shortening
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
Whipped cream (optional)

  • Preheat oven to 350°F (175°C).Grease 9-inch-round cake pan.
  • Combine flour, baking soda, cinnamon,ginger, cloves and salt in medium bowl; stir well. Combine JuicyJuice and molasses in separate medium bowl; stir well.
  • Beat sugar and shortening in large mixerbowl until creamy. Beat in pumpkin and egg. Alternately beatin flour mixture and juice mixture at low speed, beginning andending with flour mixture. Pour batter into prepared pan.
  • Bake for 50 to 55 minutes or until woodenpick inserted in center comes out clean. Cool in pan on wirerack for 30 minutes. Remove from pan; cool completely on wirerack. Cut into wedges. Serve with dollop of whipped cream.

    Makes 12 servings.

    Estimated Times: Preparation – 20 min |Cooking – 50 min | Cooling Time – 45 min cooling |

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

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