Pumpkin Gingerbread Cake
Ingredients
- 3 1/2 cups flour ⓘ
- 2 cups sugar ⓘ
- 1 cup butter or 1 cup margarine, softened ⓘ
- 1/2 cup light molasses ⓘ
- 1/3 cup water ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon ground ginger ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1 lb solid pack pumpkin ⓘ
- 4 eggs ⓘ
Instructions
- Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
- Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
- Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
- Cool completely before frosting.
Nutrition & Diet Analysis (per serving)
882
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).