The best delicious Pumpkin Gingerbread Snacking Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Gingerbread Snacking Cake recipe today!
Hello my friends, this Pumpkin Gingerbread Snacking Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Gingerbread Snacking Cake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Gingerbread Snacking Cake.
What Makes This Pumpkin Gingerbread Snacking Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Gingerbread Snacking Cake.
Ready to make this Pumpkin Gingerbread Snacking Cake Recipe? Let’s do it!
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1 1/2 c Granulated sugar 1 ts Ginger
2 Eggs 1/2 ts Each salt, cinnamon,
1 c Pumpkin puree Nutmeg, ground
1/2 c Vegetable oil Cloves and allspice
1/2 c Buttermilk 1/4 ts Baking powder
1 3/4 c All-purpose flour Icing sugar
1 ts Baking soda
Nicely spiced, this moist, light cake is great for either after-school
munching or late-night snacks.
In large bowl, beat together granulated sugar, eggs, pumpkin, oil and
buttermilk until smooth. Stir together salt, cinnamon, nutmeg, cloves,
allspice and baking powder; sprinkle over pumpkin mixture and stir
until blended.
Pour into greased 9-inch(2.5 L) square cake pan. Bake in 350 degree F
(180 degrees C) oven for about 35 minutes or until cake springs back
when lightly touched. Let cool in pan on rack. Using small sieve,
dust top lightly with icing sugar.
Makes 16 servings.
Yields
16 servings
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