Serve Pumpkin Gingerbread Cake with a dollop of whipped topping and enjoy the sweet taste of pumpkin with a hint of cinnamon and ginger -- an indulgent dessert guests will love!
not what we expected
by E. Eileen
, White Plains, NY on Sep. 2009
This is a very moist cake, very easy to make, but the gingerbread element is much stronger than the pumpkin. I didn't have whipped topping on hand, so I served slices sprinkled with confectioner's sugar, but that didn't really work. A few days later, I heated a slice in the microwave and spread it with butter. That did the trick--it's very tasty this way, as more of a savory bread than a cake, and the butter mellowed the strong ginger flavor significantly (probably the whipped topping would have done the same--but I don't really like whipped topping anyway).
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Chocolate, chocolate, chocolate is what this cake is made of! Sour cream and pudding mix enrich and make this cake moist and delicious.
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