Fall is here and all things pumpkin are found everywhere from cookies to bread and fluff. I created this super easy recipe when my local store stocked the shelves with gingerbread cake mix. I thought why not combine two of my favorite things pumpkin and gingerbread together? The results were a huge hit.

This cake is super moist and spicy and the cream cheese frosting offsets the cake beautifully. Yum! Try your hand at making your own Cream Cheese Icing too.

Gingerbread Pumpkin Cake with Cinnamon Cream Cheese Frosting

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Gingerbread Pumpkin Cake with Cinnamon Cream Cheese Frosting

Prep Time 15

Cook Time 30

Total Time 45

Servings 12

Author Jenn Powell

Ingredients

Cake
1 pkg gingerbread cake mix
1 pkg sugar free instant vanilla pudding
1 15 oz can pumpkin filling
3 eggs
½ cup vegetable oil
½ cup water
1 Tbsp cinnamon
1 Tbsp vanilla extract
1 tsp. nutmeg
Frosting
1 8 oz pkg. cream cheese softened
2 cups powdered sugar
2 tsp cinnamon
2 Tbsp. milk

Instructions

Preheat oven to 350.
Spray a 13 x 9 pan with non-stick spray.
Combine all ingredients for cake in a bowl until creamy consistency.
Bake for 30 minutes.
Cool completely.
Next make the frosting.
Combine all the frosting ingredients with an electric mixer for about two minutes.
Refrigerate for 30 minutes.
Cut the 13 x 9 cake in half.
Frost one half of cake with half of the frosting.
Place the other cake layer on top.
Spread remaining frosting on top.
Serve.

You must give this cake a try. It really is super easy because of the short cut of the cake mix and it is fabulous. I think I may serve this for thanksgiving and change around the look. Perhaps make it in a bundt pan and drizzle the frosting over the top. Now doesn’t that sound good?!