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Pumpkin Gingerbread Cake

 

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Submitted by: Glenna Tooman from Boise, ID
Originally shared on the web 02/28/2011

3 c. sugar
1 c. oil
4 eggs
2/3 c. water
15-oz. can pumpkin
2 t. ground ginger
1 t. cinnamon
1 t. allspice
1 t. nutmeg
1 t. ground cloves
3-1/2 c. all-purpose flour
2 t. baking soda
1/2 t. baking powder
1-1/2 t. salt
Garnish: 8-oz. container frozen whipped topping, thawed

Beat together sugar, oil and eggs. Add water; mix well. Beat in pumpkin and spices; set aside. In a separate bowl, combine flour, baking soda, baking powder and salt. Stir into pumpkin mixture just until dry ingredients are moistened. Pour into a greased 13"x9" baking pan; bake at 350 degrees for about 45 minutes, until a toothpick tests clean. Cool slightly. Serve warm or cold, garnished with whipped topping. Serves 12.


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Enjoy this recipe from Autumn in the Country originally published 05/2007.

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