 |
| |
|
|
Makes 10 to 12 servings
|
|
Pumpkin Gingerbread Cake
|
|
|
| Prep Time |
|
10 minutes
|
|
Bake Time
|
|
55 to 60 minutes
|
|
|
| Ingredients |
CAKE:
|
|
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
|
|
|
| Directions |
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.
|
|
|
|
|
© Copyright 2010 ACH Foods Companies, Inc | Privacy Policy | Terms of Use
|