Makes 10 to 12 servings

Pumpkin Gingerbread Cake
Prep Time

10 minutes

Bake Time

55 to 60 minutes


1 package Dromedary® Gingerbread Mix
3/4 cup water
1/2 cup canned pumpkin
1 tablespoon sugar
2 tablespoons butter OR margarine, melted

Cream Cheese Frosting:
4 ounces cream cheese, softened
1 tablespoon butter OR margarine, softened
1-1/2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon canned pumpkin

Preheat oven to 350┬░F. 

Combine cake ingredients in a medium bowl; mix until well blended. 

Pour into an ungreased 8-1/2 x 4-1/2-inch loaf pan.

Bake 55 to 60 minutes, or until wood pick inserted in center comes out clean.  Cool.

Top cooled cake with Cream Cheese Frosting and garnish with chopped pecans if desired. 

Store frosted cake in refrigerator.

Pumpkin Cream Cheese Frosting:
Beat cream cheese and butter; gradually add powdered sugar.  Mix in vanilla and pumpkin until smooth.
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