Gingersnap Pumpkin Cake

By Janes_kitchen

Ingredients

• ICING:
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 4 eggs
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1-3/4 cups confectioners' sugar
• 5 gingersnap cookies, crushed

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture.
Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cake; sprinkle with crushed cookies. Yield: 12 servings.

Editor’s Note: To remove cake easily, use solid shortening to grease plain and fluted tube pans. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.