Pumpkin Gingerbread Cake

By Cynthia O'Connor O'Hara
The Harried Housewife

2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup butter flavored vegetable shortening
1 egg
1 cup 100 percent pure pumpkin
1 cup hot water
3/4 cup molasses
Cream Cheese Glaze
Edible white glitter flakes (optional)

Preheat oven to 350 degrees. Grease a 10-inch fluted tube pan with shortening; dust with flour. In a medium bowl, combine flour, baking soda, ginger, cinnamon, baking powder, salt, and cloves. In a large bowl, combine sugar, brown sugar, and shortening. Beat with an electric mixer until well blended. Add egg; beat until combined. Add pumpkin, hot water, and molasses; beat until blended. Add flour mixture; beat until combined. Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 45 to 50 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool completely; transfer to cake plate. Drizzle with Cream Cheese Glaze and sprinkle with edible glitter, if desired. Makes 16 servings.


1 (3-ounce) package cream cheese, softened
2 tablespoons butter, softened
1/4 teaspoon vanilla
3/4 cup confectioners’ sugar
1/2 cup milk

In a medium bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer until creamy. Add confectioners’ sugar; beat until combined. Gradually add milk, beating after each addition, until glaze is of drizzling consistency.

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