GINGERSNAP PUMPKIN CAKE
It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. -Koni Brewer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture., Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cake; sprinkle with crushed cookies. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.
Nutrition Facts : Calories 417 calories, Fat 21g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 307mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
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Saqib Dogar
[email protected]This cake is amazing! I'll definitely be making it again.
Numii Albalushi
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as good as the picture.
rania Koki
[email protected]The cake was a little too dense for my taste.
Fareena Shoukat
[email protected]I've never made a pumpkin cake before, but this recipe made it easy.
Hany Srk
[email protected]This is my new favorite pumpkin cake recipe!
Muusa Hamim
[email protected]I'm not a fan of pumpkin, but I thought this cake was pretty good.
Onamika Mow
[email protected]I made this cake for my son's birthday party and he loved it!
Miracle Alphonsus
[email protected]The cake was a little dry, but the frosting helped to make up for it.
fashion market
[email protected]I added a little extra cinnamon to the cake batter and it gave it a nice warm flavor.
Kabeer Ak
[email protected]I didn't have any ginger snaps on hand, so I used graham crackers instead. It worked out just fine.
Aarionna Martin
[email protected]The cake was a little too sweet for my taste, but I still enjoyed it.
Aubl Kalam
[email protected]I've made this cake several times now and it's always a winner.
Gina Derosaire
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great.
Tuhafeni Shinana
[email protected]I made this cake for my Thanksgiving dinner and it was a hit! Everyone loved it.
Mukuye Hamza
[email protected]This is the best pumpkin cake I have ever had! I loved the combination of the ginger and the pumpkin. It was moist and flavorful.