Pumpkin Gingerbread Cake with Spiced Cream Cheese Frosting

Makes 18 servings



1 package (18 1/4 ounces) yellow or spiced cake mix

1 package (4-serving size) vanilla instant pudding mix

1 cup pumpkin puree

1/2 cup oil

1/2 cup water

3 eggs

1 1/2 teaspoons cinnamon, ground

1 teaspoon ground ginger

1 teaspoon cloves, ground

1 teaspoon pure vanilla extract



Preheat oven to 350°F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.


Pour into greased and floured 13x9-inch baking pan.


Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Spread with Spiced Cream Cheese Frosting (recipe follows).


Spiced Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cloves in large bowl until light and fluffy. Gradually beat in 1 package (16 ounces) confectioners' sugar (about 4 cups) until smooth.


Spiced Pumpkin Cupcakes: Prepare batter as directed. Spoon batter into 24 greased or paper-lined muffin cups, filling each cup 2/3 full. Bake in preheated 350°F oven 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting. Makes 24 (1 cupcake) servings.



Printed from ComfortofCooking.blogspot.com