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Gingerbread Pumpkin Cake with Cinnamon Cream Cheese Frosting
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
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.