Served with a dollop of whipped topping,
this flavorful cake features the sweet taste of pumpkin with
a hint of cinnamon and ginger -- an indulgent dessert guests
will love!
Pumpkin Gingerbread
Cake
- 2 1/2 cups all-purpose
flour
1 1/2 teaspoons baking soda
1 teaspoon each ground cinnamon, ground ginger and ground cloves
1/4 teaspoon salt
1 cup Apple NESTLÉ JUICY JUICE All Natural 100% Juice
2/3 cup unsulphured molasses
3/4 cup granulated sugar
1/2 cup vegetable shortening
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
Frozen whipped topping, thawed (optional)
- PREHEAT oven to 350°F
(175°C). Grease 9-inch-round cake pan.
- COMBINE flour, baking
soda, cinnamon, ginger, cloves and salt in medium bowl; stir
well. Combine Juicy Juice and molasses in separate medium bowl;
stir well.
- BEAT sugar and shortening
in large mixer bowl until creamy. Beat in pumpkin and egg. Alternately
beat in flour mixture and juice mixture at low speed, beginning
and ending with flour mixture. Pour batter into prepared pan.
- BAKE for 50 to 55 minutes
or until wooden pick inserted in center comes out clean. Cool
in pan on wire rack for 30 minutes. Remove from pan; cool completely
on wire rack. Cut into wedges. Serve with dollop of whipped topping.
Makes 12 servings.
Estimated Times: Preparation
- 20 min | Cooking - 50 min | Cooling Time - 45 min cooling |
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.
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