Best Pumpkin Gingerbread Cake Recipes

PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

PINEAPPLE UPSIDE DOWN PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees. Spray the bottom and sides of a 9x9 or 8x8 baking pan with nonstick cooking spray. Combine sugar, butter, pineapple juice, and molasses in a heavy small saucepan. Bring to a boil over medium heat, whisking continually. Boil 1 minute. Pour evenly into prepared pan. Drain pineapple rings and carefully place rings on top of the sauce in baking pan. You can use part rings to fill in spaces if you like Next, Whisk first 6 ingredients in a medium bowl. Beat butter in a large bowl until fluffy. Add sugar and beat well again. Beat in eggs, one at a time. Beat in molasses, then pumpkin. Add the dry ingredients to the large bowl and stir well by hand. Blend in the bowling water. Pour batter into pan over pineapple rings. Bake cake until tester comes out clean, about 50 minutes. Cool cake on rack in pan for about 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.

PUMPKIN GINGERBREAD BUNDT COFFEE CAKE

Steps:

• In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

PUMPKIN GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl mix together sugar, oil, eggs and water.
• 3. Beat in the pumpkin and the spices.
• 4. Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
• 5. Pour into two well greased 8 or 9-inch cake pans and bake 30-40 minutes until they test done.
• 6. Cool completely.
• 7. For the frosting, beat the butter and cream cheese together until well combined.
• 8. Then add in the vanilla.
• 9. Slowly add in the powdered sugar.
• 10. Beat until smooth.
• 11. Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
• 12. Frost the top of the bottom cake
• 13. Then place the second cake on top.
• 14. Frost entire cake. Cut it and eat it!

PUMPKIN GINGERBREAD BUNDT COFFEE CAKE

Steps:

• Preheat oven to 350°F. Coat a 10 inch fluted pan with cooking spray, and dust with flour.
• In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter, and yogurt, until smooth. Stir in wheat germ.
• Combine dry ingredients; gradually, add to the pumpkin mixture, and mix well. Pour batter into prepared pan.
• Bake for 55-60 minutes, or until a toothpick tests clean, near center. Cool 10 minutes, before removing from pan to a wire rack to cool completely. Makes 16 servings.
• Icing (optional): Combine "icing" ingredients, until smooth; drizzle over cake.

FROSTED PUMPKIN GINGERBREAD FLAN CAKE

Steps:

• Preheat oven to 350°. Spray two flan pans evenly with PAM or Baker's Joy. NOTE, if you don't have non-stick flan pans - For a little extra insurance that the cakes turn out of the pans smoothly after baking, do this: spray the pans w/ PAM, then cut out circles of parchment paper or waxed paper, the size of the inner flan. Spray the top of the parchment paper after anchoring it in the flan. This center section is your thinnest part of the finished cake, so this is just extra insurance that it won't stick and fall apart when you release it from the pan later on.
• Prepare cake mix according to package directions.
• Divide batter evenly between the two prepared flans. Bake for approx. 20 minutes, or when toothpick inserted in thickest part comes out clean.
• After about 5 minutes, to allow sugars to harden a bit and cake to pull away from the pans, flip cakes over onto desired platters. Allow them to cool completely.
• In a large mixing bowl, whisk pudding into cold milk until it is well and thoroughly mixed. Whisk in canned pumpkin until smooth.
• Using a rubber spatula, GENTLY fold 3 cups of the cool whip into pudding/pumpkin mixture. Incorporate them together well.
• Dividing the mixture equally, spread evenly into the wells of the two flans.
• Chop the pecans, and sprinkle over the top of the pudding/pumpkin/cool whip mixture.
• Garnish the tops of the cakes with the remainder of the cool whip.
• Mix together the cinnamon and freshly-ground nutmeg, and sprinkle evenly over the tops of the cakes.
• Store unused portion in refrigerator. Will not last much more than a day, so eat it up! Yummmmm!