Gingersnap Pumpkin Cake
Adapted From: Simple & Delicious
- 1 can (15 oz.) solid-pack pumpkin
- 2 C. sugar
- 4 eggs
- 1 C. oil
- 2 C. flour
- 2 t. baking soda
- 1 1/2 t. cinnamon
- 3/4 t. ginger
- 1/2 t. ground cloves
- 1/2 t salt
- 4 oz. cream cheese, softened
- 1/4 C. butter, softened
- 1/2 t. vanilla
- 1 3/4 C. powdered sugar
- 5 gingersnap cookies, crushed
Preparation time 20mins
Cooking time 70mins
Adapted from tasteofhome.com
Preheat oven to 325 degrees. 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, spices and salt; gradually beat into pumpkin mixture.
Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, beat ream cheese, butter and vanilla until blended. Gradually beat in powdered sugar until smooth. Frost cake; sprinkle with crushed gingersnap cookies.
NOTE: To remove cake easily, use solid shortening to grease plain and fluted tube pans.
FREEZE OPTION: Wrap cooked cake in plastic wrap, then wrap securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.